For an even creamier texture, consider chilling the mixture in the refrigerator for at least 2 hours, or preferably overnight, before churning. Feel free to experiment with other non-dairy milk alternatives like almond, oat, or cashew milk. Note that the final consistency may vary slightly. Adjust the amount of pumpkin pie spice to your preference. A pinch of ground ginger or cloves can also enhance the flavor. If you don't have an ice cream maker, you can still make this recipe! Pour the cooled mixture into a freezer-safe container and freeze for 2-3 hours. Then, remove from the freezer and use an immersion blender or food processor to blend the mixture until smooth. Return to the freezer and freeze for another 2-3 hours, or until solid. This will help break up the ice crystals and create a smoother texture.
Vegan Pumpkin Ice Cream
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME3 hrs 50 mins
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SERVING4 People
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VIEWS9
Embrace the cozy flavors of autumn with this decadent vegan pumpkin ice cream. A luscious and creamy treat that captures the essence of pumpkin pie, completely dairy-free! This recipe delivers a taste of fall in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Fiber2 g
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Protein3 g
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Saturated Fat0 g
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Sodium231 mg
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Sugar49 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a small bowl, whisk together 1/4 cup soy creamer and arrowroot powder until smooth. Set aside. (2 minutes)
02
Step
3 mins
In a medium saucepan, combine 1 3/4 cups soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. (3 minutes)
03
Step
9 mins
Place the saucepan over medium heat and stir frequently until the mixture just begins to boil. (8-10 minutes)
04
Step
2 mins
Remove the pan from the heat and immediately stir in the arrowroot mixture. Continue stirring until the mixture thickens slightly. (2 minutes)
05
Step
30 mins
Allow the mixture to cool at room temperature for 30 minutes.
06
StepTransfer the cooled mixture to the cylinder of your ice cream maker and freeze according to the manufacturer's directions. (Varies based on ice cream maker)
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RECIPE REVIEWS
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Please Rate
Dock Hackett
Jul 1, 2025Next time, I'm adding a splash of rum extract for an extra kick! Thanks for the recipe!
Magnolia Vandervort
Jun 25, 2025This recipe is amazing! I can't believe it's vegan. So creamy and delicious!
Keyon Kirlin
Jun 24, 2025My family loved this ice cream! Even my non-vegan friends couldn't believe it was dairy-free.
Halle Reichel
Jun 23, 2025I used oat milk instead of soy, and it turned out great. A bit less rich, but still very flavorful.