Ice Cream. My favorite dessert ever — as I’ve mentioned a couple of times.
Possibly my favorite food. In fact, when we eat dinner the girls love to play the game “what’s your favorite food”? They always say “mom’s favorite food is ice cream“. I can’t argue!
This Pumpkin Pie Ice Cream recipe is from the Dreena Dazs chapter in Let Them Eat Vegan. Yes, ice cream deserves its own chapter. 🙂
In the spirit of pumpking-everything, I’m sharing this recipe with you to enjoy through the fall and into the holidays. This ice cream might just be everything! The taste of pumpkin pie in a dreamy, luscious ice cream. Seriously. Everything.
Yes, you do need an ice cream maker for this recipe. In theory you can try stirring it throughout the freezing process if you don’t have an ice cream maker. However, it will be more work and the final product will not be quite as beautifully creamy.
I have this attachment to the Kitchenaid mixer for my ice cream maker. It works well, and is not terribly expensive. It also doesn’t take up a lot of extra space. If you already have a Kitchenaid mixer, this might be a handy tool.
On to the recipe – I’m impatient when it comes to ice cream!
Pumpkin Pie Ice Cream
Ingredients
- 3/4 cup canned pumpkin pie mix I use Farmers Market Organic brand
- 1 can regular not "light" coconut milk
- 1/3 cup raw cashews
- 1/2 cup plain or vanilla non-dairy milk see intro notes
- 2/3 - 3/4 cup coconut sugar see note
- 1/8 tsp sea salt
- ¼ tsp cinnamon optional
- ¼ tsp rounded guar gum
- 1/2 tsp pure vanilla extract
- Add in optional:
- ½ - ¾ cup vegan gingerbread or graham cookies crumbled (can use gluten-free)
Instructions
- In a blender, combine all the ingredients, except the add-ins, and puree until very, very smooth, scraping down the sides of the blender as needed. Transfer the mixture to an ice- cream maker (follow the directions of the specific model), and churn until the mixture is of soft-serve consistency. If using add-ins, add during last couple of minutes of churning. Serve, or freeze to firm more.
Notes
- Sugar Note: You can start with 2⁄3 cup of sugar, and then after blending the mixture (before churning), taste for sweet- ness. If you think you’d like the ice cream sweeter, add the additional sugar. Keep in mind that the room-temperature ice-cream mixture will taste sweeter than when frozen. I usually use close to the 3⁄4 cup measure of sugar. Makes about 3 ¾ - 4 cups.
I’d love to know what you think of the recipe… enjoy!! x Dreena
JAIME says
Can this be made without an ice cream maker?
angela scotton says
Hi, just wondering if the nuts need to be soaked first?
Dreena says
Not in this recipe 🙂
Diane Marie says
We don’t have pumpkin pie mix here in Australia or pumpkin pie spice. Can I use just normal steamed pumpkin with spices added? If so, what are the spices? Also is there a way to make this without an icecream maker? Thank you.
Dreena says
Yes, though I would use a more concentrated pumpkin – roast for a long time rather than steaming (which makes it watery). If you look up ‘pumpkin pie spice’ you’ll find some of the combinations you can use – usually cinnamon (primarily), along with nutmeg, ginger, and allspice.
AL says
Hello,
The gingerbread in the link is not gluten free. But this ice cream recipe says gluten free.
If anyone is harmed it is my fault. If they get sick or die from gluten. I am bad!!!
Also not all nondairy milk is gluten free.
If anyone is harmed by anything it is MY fault.
Please please keep safe. I am so so bad. I didn’t even read the whole recipe and I am failing to contact you and others about hundreds of other recipes. Please please please keep safe.
Dreena says
the gingerbread link is a suggestion to the recipe… the recipe itself IS gluten-free.
Becky Striepe says
Oh my gosh, I love the flavors you have going on here! Pumpkin pie spices are the best.
Iris Koller says
Curious as to what makes you select pumpkin pie mix instead of canned pure pumpkin? Would it not work with pure pumpkin – asking before I try and fail 🙂
Dreena says
You def can use pumpkin puree – just be sure to add pumpkin pie spice or cinnamon/nutmeg/ginger, etc – and to add some sweetener. Hope you enjoy! #nofail! 🙂
Amanda says
I think I would actually prefer this to Pumpkin Pie!
Chrystal @ Gluten-Free Palate says
This ice cream looks perfect. Can’t wait to try it.
Sarah-A Whisk and Two Wands says
YUM! Looks so rich and creamy. I’d much rather have this than pumpkin pie, especially with the gingerbreaad cookie crumbles!
Dreena says
thanks Sarah – I’m with you, ice cream over pie any day!
Trinity Bourne says
Oh my goodness that looks like the best ice cream ever! Lickin my lips 🙂
Dreena says
thanks Trinity!
Ashley P Woodward says
Have you ever tried making it with erythritol or date sugar instead of coconut? Just curious if it works before I ruin a batch of ice cream.
TIA- Ash
Dreena says
Hi Ash, I haven’t with either, but I think date sugar would be a fine sub for coconut. I haven’t used erythritol at all, so cannot make any guesstimates with that. Hope that helps!
Kim says
Sounds delicious, Dreena!
Dreena says
thanks Kim! x