Have you ever had pumpkin ice cream? I had only eaten it once before I created my own recipe, but it was long before I knew about my food allergies. I created this Vegan Pumpkin Ice Cream recipe and I knew it has to be an easy pumpkin ice cream recipe because thats how I roll.
This morning I went into my 4 year olds room to wake her up so we could take my son to school. Half asleep she said, “I want hot chocolate.” I responded with, “It’s still too hot, but when it gets cold I’ll make some. Let’s make an apple pie instead today.” She was still half asleep and said to me, “How about peach? Or pumpkin? No, no. Let’s make pumpkin ice cream today!” At that moment I realized that in the first 60 seconds of my 4 year old waking she brainstormed with me. I am seeing the future of the blog with her in it! LOL!
Vegan Pumpkin Ice Cream
After that we were on a mission to make Vegan Pumpkin Ice Cream. Forget everything else. We needed an easy pumpkin ice cream to enjoy.
We shopped, came home, and put it all together. She stirred everything up for me. She was very excited to give it a try after dinner. I love this vegan pumpkin ice cream because its not overly sweet and its really very healthy and clean in comparison to anything you can buy somewhere. With just a few simple ingredients you will be set for the perfect topping for your fall baked goods. However, ice cream is very fitting in fall for California because it has been 96ºF the past 4 days!
How do I make this Easy Pumpkin Ice Cream?
Start by just adding all of the ingredients to a bowl and blending well. Refrigerate for 1 or more hours. You can leave it overnight too.
Add it to your ice cream maker and 30 minutes later it is ready. If it is still too soft return it back to the freezer for about 35-45 minutes to help it harden up a little.
Enjoy it with some pumpkin caramel sauce on top, or on top of your favorite pie. Happy Fall!
Vegan Pumpkin Ice Cream
This easy gluten free and vegan pumpkin ice cream is healthy and festive for fall.
- 1 13.5 oz Can Coconut Cream
- 1 ½ Cups Coconut Milk
- 1 Cup Pureed Pumpkin
- ½ tsp. Pumpkin Pie Spice
- ⅓ Cup Maple Syrup
- ⅓ Cup Brown Sugar
In a bowl combine all of the ingredients and whisk well. Refrigerate for at least 1 hour, but you can leave it overnight too.
Pour the refrigerated mixture into your ice cream maker and follow the instructions on the ice cream maker. Allow it to turn for about 30 minutes. If it needs to harden more, return back to the freezer for about 20-30 minutes before serving.