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+ servings

Vegan Pumpkin Ice Cream

This easy gluten free and vegan pumpkin ice cream is healthy and festive for fall. 

Course Dessert
Cuisine American
Keyword Vegan Pumpkin Ice Cream
Prep Time 5 minutes
Refrigerate 30 minutes
Servings 8 people
Calories 335 kcal


  • 1 13.5 oz Can Coconut Cream
  • 1 ½ Cups Coconut Milk
  • 1 Cup Pureed Pumpkin
  • ½ tsp. Pumpkin Pie Spice
  • Cup Maple Syrup
  • Cup Brown Sugar


  1. In a bowl combine all of the ingredients and whisk well. Refrigerate for at least 1 hour, but you can leave it overnight too.

  2. 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.

Nutrition Facts
Vegan Pumpkin Ice Cream
Amount Per Serving
Calories 335 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 23g144%
Sodium 13mg1%
Potassium 365mg10%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 4765IU95%
Vitamin C 3.1mg4%
Calcium 46mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.