Vegan Pumpkin Ice Cream
This healthy vegan pumpkin ice cream is ULTRA creamy, easy to make, & is the perfect transition from summer to fall! This delicious ice cream is refined sugar-free & paleo friendly!
Ingredients
Ice cream
- 1 cups milk of choice *I used almond milk
- 1/2 cup coconut yogurt or greek yogurt
- 1 cup raw cashews *can sub 1/2 cup cashew 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
Optional mix-ins
- 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
Instructions
Ninja creami method
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Taste & adjust the spice & sweetness as needed. 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. Enjoy!
Ice cream maker method
- The night before, place the bowl of the ice cream maker in the freezer.
- 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. Taste & adjust the spice & sweetness as needed
- 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!
- Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying.
Blend, freeze, blend method
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Taste & adjust the spice & sweetness as needed. Pour the mixture into an ice cube tray, then place the tray in the freezer over-night or all day.
- 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! Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying.
Video
Notes
*Use full-fat coconut milk for the creamiest texture!