Name: Vegan Pumpkin Ice Cream
Prep time: 5 min
Ingredients: 1 cups milk of choice *I used almond milk; 1/2 cup coconut yogurt or greek yogurt; 1 cup raw cashews (*can try subbing 1/2 cup almond butter!); 3/4 cup pumpkin puree; 1/4 cup maple syrup; 1/4 cup coconut sugar; 3/4 tsp cinnamon; 1 1/2 tsp pumpkin pie spice; 1 1/2 tsp vanilla extract; good pinch sea salt; Candied pecans (heat 1/3 cup pecans, 1 tbsp coconut sugar, & 1 tbsp water in a sauce pan over medium heat until they become sticky!).; simple mills or siete crunchy cookies, crumbled (or even graham crackers); white chocolate chips

This healthy vegan pumpkin ice cream is ULTRA creamy, easy to make, & is the perfect transition from summer to fall! You don’t need any fancy equipment or ice cream makers to create this healthy ice cream, however it can also be made in a Ninja Creami or ice cream machine. You’ll never guess it’s dairy-free, refined sugar-free, & paleo friendly!

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A bowl of vegan pumpkin ice cream with coconut whipped cream and pecans.

How do you guys feel about fall recipes being all over the place in August? As a sun baby, it’s hard for me to let go of summer. However, I can’t lie and say i’m not excited for all things pumpkin spice.

I am an ice cream gal through and through, even when the cold hits. My love for ice cream combined with my love for pumpkin spice did me right, as this pumpkin ice cream is out of this world incredible. Homemade ice cream does NOT have to be complicated. It’s actually quite easy and only take 5 minutes to prep!

The best part is there is three methods to making this pumpkin ice cream. You don’t need any fancy machines or equipment, however it’s made even better with an ice cream maker or Ninja Creami! So no matter what you have at home, you can create this delicious, creamy vegan ice cream.

Why you’ll love this recipe

Super easy to make – just blend & freeze!
It’s made with wholesome ingredients – this pumpkin ice cream is dairy-free/vegan, refined sugar-free, gluten-free, and paleo-friendly!
This vegan ice cream is ULTRA creamy and can be made with or without cashews.
The perfect fall dessert!

Vegan pumpkin pie ice cream recipe video

How to make vegan pumpkin ice cream

Full recipe, measurements, & instructions are in the recipe card at the bottom of this post!

Ingredients

Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling.
Raw cashews or nut butter: If you don’t have raw cashews, you can try subbing cashew butter or almond butter! I’d use 1/2 the amount (so 1/2 cup cashew butter or almond butter), but I highly recommend using raw cashews! I buy my raw cashews on Amazon, as I find them to be cheapest there!
Coconut yogurt or greek yogurt: This gives the ice cream extra tang and makes it a little creamier, while adding gut-healthy probiotics! You can leave it out and substitute 1/4 cup more milk!
Milk: Full-fat canned coconut milk will create the creamiest ice cream, however you can use other milk options. I’d recommend using a milk that has some fat content, as it’ll create the best texture.
Sweetener: Coconut sugar and maple syrup are used to sweeten this ice cream! I like to use both for more depth of flavor.
Pantry staples: Vanilla extract, pumpkin pie spice, cinnamon, & sea salt

A bowl of healthy, paleo pumpkin pie ice cream.

Steps to make pumpkin ice cream

There are three different methods you can use to make healthy pumpkin ice cream! You can use an ice cream maker or machine, but you can also make it without an ice cream maker!

Option 1: Ninja Creami – Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Pour the ice cream into your Ninja Creami pint. Place the lid on top and freeze overnight or all day.When ready to make, let the pint sit on the counter for 5 minutes. Then place it on your machine. Run it for the first round on the “Lite ice cream” setting. Use the “re-mix” button and let it go another round. You can add in chopped pecans, white chocolate chips, or whatever you’d like with the “mix-in” option afterwards.
Option 2: Ice cream maker – Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. When you’re ready to make the ice cream, add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Turn your ice cream maker on and pour the ice cream into the machine as it’s on (or according to your ice cream makers instructions). Let the machine work it’s magic. Once it’s thickened, you can toss in your mix-in’s of choice and let it run another minute or so to thoroughly mix them in. Enjoy!
Option 3: Blend, freeze, blend method – Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. When ready to make, add the cubes to a Vitamix or high-powered blender or food processor, blending a few minutes until super thick and creamy. You’ll need to stop and scrape down the sides as needed. If yours will not blend, add a splash of milk, but be careful as this can make it more of a smoothie if you add too much! Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying. Once creamy, add to a bowl and mix in your favorite mix-ins!

Ice cream variations & mix-ins

Mix in white chocolate chips.
Fold in chopped pecans.
Add a scoop of protein powder in the blender with the remaining ingredients to make higher protein pumpkin ice cream! I love using Macro Mike Vanilla Buttercream protein! You can use my code “amb-dani” for a discount on any order!
Add pumpkin ice cream to a cake or waffle cone.
Top with fun sprinkles, because why not 😉
Top with crisp/crumble.

Storing leftover vegan pumpkin ice cream

Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying.

More healthy ice cream recipes to try