If you are craving a cozy, creamy delight that perfectly captures the essence of fall, you are going to adore this Vegan Pumpkin Spice Ice Cream Recipe. It is everything you want in an autumn treat with the warm spices of cinnamon, nutmeg, and cloves blending harmoniously with luscious pumpkin and dreamy coconut cream. This dairy-free frozen dessert is so smooth and richly flavored that every bite feels like a hug on a chilly day. Whether you’re a seasoned vegan or simply someone who appreciates a great seasonal twist on ice cream, this recipe will quickly become a favorite to make year after year.
Ingredients You’ll Need
With just a handful of simple, wholesome ingredients, this recipe comes together effortlessly, each component playing a vital role. From the creamy coconut milk providing the perfect base to the pumpkin purée lending that unmistakable vibrant color and subtle earthiness, every element works in unison to create luscious texture and deep flavor.
- Full-fat coconut milk (1 can, 13.5 oz): The secret to that silky, dairy-free creaminess that makes every spoonful melt in your mouth.
- Pumpkin purée (1 cup): Adds natural sweetness, gorgeous color, and a comforting pumpkin flavor that defines the recipe.
- Maple syrup (½ cup): A rich, natural sweetener that complements the spices and balances the pumpkin’s earthiness.
- Cinnamon (1 tsp): Brings warmth and classic spice notes essential to any pumpkin spice treat.
- Nutmeg (½ tsp): Offers a slightly nutty and sweet spice that deepens the flavor profile.
- Cloves (¼ tsp): A pinch adds that unmistakable, aromatic bite that rounds out the pumpkin spice blend.
- Vanilla extract (1 tsp): Enhances the overall sweetness and smooth aroma, tying all the flavors beautifully.
- Pinch of salt: Balances the sweetness and amplifies the spices for a perfectly rounded flavor.
How to Make Vegan Pumpkin Spice Ice Cream Recipe
Step 1: Blend the Ingredients
Start by combining the full-fat coconut milk, pumpkin purée, maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt in a blender or food processor. Blend until the mixture is completely smooth and creamy with no lumps. This is the foundation of your vegan pumpkin spice ice cream, so getting a silky base here is key.
Step 2: Chill the Mixture
Once blended, transfer the mixture to a bowl and pop it into the fridge to chill for at least one hour. Chilling not only helps develop the flavors further but also ensures the ice cream churns up light and creamy instead of icy.
Step 3: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions. This usually takes around 20–30 minutes. If you don’t own an ice cream maker, simply pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes to prevent ice crystals and achieve a creamy texture.
Step 4: Freeze Until Firm
After churning, transfer the soft ice cream to a freezer-safe container and freeze for 3 to 4 hours until it firms up to your preferred scoopable consistency.
How to Serve Vegan Pumpkin Spice Ice Cream Recipe
Garnishes
Finish your vegan pumpkin spice ice cream with garnishes that bring extra texture and flavor. Toasted pecans, crunchy granola, or a dollop of coconut whipped cream make delicious toppings that amplify the experience with nuttiness and creaminess that harmonize with the spices.
Side Dishes
This ice cream pairs beautifully with apple crisp, gingerbread cookies, or even a freshly baked vegan pumpkin muffin. These sides highlight the seasonal flavors and create a full dessert spread that’s sure to impress family and friends.
Creative Ways to Present
For a festive touch, serve this ice cream in cinnamon-sugar-coated waffle cones or hollowed-out mini pumpkins for an adorable fall-themed presentation. You can also jazz it up with a drizzle of spiced caramel sauce or a sprinkle of crushed gingersnap cookies for extra flair.
Make Ahead and Storage
Storing Leftovers
Any leftover vegan pumpkin spice ice cream should be stored in an airtight container and placed in the freezer immediately after serving to maintain freshness and prevent ice crystals from forming. Use a plastic wrap layer pressed directly against the surface before sealing the container for the best results.
Freezing
This ice cream freezes beautifully and can be kept frozen for up to 2 weeks without losing its creamy texture or vibrant flavor. Just be sure to thaw it slightly on the counter for 5–10 minutes before scooping to soften.
Reheating
Unlike other dishes, this creamy vegan pumpkin spice ice cream is best enjoyed cold and does not require reheating. Instead, just let it sit at room temperature a short while to soften if it’s too firm straight out of the freezer.
FAQs
Can I make this recipe without an ice cream maker?
Absolutely! Simply pour the blended mixture into a freezer-safe dish and stir every 30 minutes as it freezes. This manual stirring breaks up ice crystals and results in creamy texture even without a machine.
Is the coconut flavor strong in this ice cream?
The coconut milk provides creaminess but the pumpkin and spices balance it well, making the coconut flavor subtle rather than overpowering.
Can I use canned pumpkin substitutes?
Freshly cooked pumpkin purée is perfect, but canned pumpkin puree works just as well and is a convenient option especially off-season.
How sweet is this Vegan Pumpkin Spice Ice Cream Recipe?
The maple syrup lends a gentle sweetness that lets the spices and pumpkin shine without being too sugary. You can adjust the amount if you prefer your ice cream less sweet.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in vegan chocolate chips, crushed pecans, or pumpkin seeds during the last few minutes of churning or after stirring during freezing for some delightful texture surprise.
Final Thoughts
This Vegan Pumpkin Spice Ice Cream Recipe is a heartwarming celebration of everything we love about fall, wrapped up in one creamy, dairy-free indulgence. Easy to make and delightfully satisfying, it’s a recipe that warms the soul and satisfies the sweet tooth with every single spoonful. I can’t wait for you to try it and see how magical a scoop of pumpkin spice ice cream can be!
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Vegan Pumpkin Spice Ice Cream Recipe
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This vegan pumpkin spice ice cream is a creamy, dairy-free treat that perfectly captures the warm, cozy flavors of fall. Made with full-fat coconut milk and pumpkin purée, sweetened with maple syrup and spiced with cinnamon, nutmeg, and cloves, this frozen dessert is both indulgent and plant-based.
Ingredients
Ice Cream Base
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup pumpkin purée
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Blend Ingredients: Combine the coconut milk, pumpkin purée, maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt in a blender. Blend until the mixture is smooth and well combined.
- Chill Mixture: Place the blended mixture in the refrigerator and chill for at least 1 hour. This helps to ensure a smoother texture when churning.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for 3 to 4 hours or until fully firm and scoopable.
Notes
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir vigorously every 30 minutes to break up ice crystals until the ice cream is set.
- For an extra indulgent touch, top your pumpkin spice ice cream with toasted pecans or a dollop of coconut whipped cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert / Frozen Treat
- Method: Churning / Freezing
- Cuisine: American
