Vegan Pumpkin Ice Cream

September 19, 2010 by Keri

The first official day of fall may be a few days away, but I would hate to leave you unprepared!  You may have noticed I’m a bit of an autumn enthusiast, and growing up, one of my many favorite things about the season was the local ice cream shop’s homemade pumpkin ice cream.  My mom would even buy a whole quart of the pumpkin ice cream for our freezer (it seemed like a lot when I was little)!  It was really a special treat.  I’m guessing, unless you live in one of those awesome vegan-friendly cities I’m so envious of, none of us can just walk down to the local ice cream shop and ask for vegan pumpkin ice cream.  And since I’d hate for all my tree-eating friends to go without,  I’m excited to share this pumpkin vegan ice cream recipe (page 32) from Lick It.

Vegan Ice Cream Recipes

Pumpkin Vegan Ice Cream

  • 1 14 ounce can full-fat coconut milk
  • 1 cup puréed cooked pumpkin
  • 1/2 cup soymilk or other nondairy milk
  • 1/2 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Combine all ingredients in a blender and process until smooth.  Cover and chill in the refrigerator for at least two hours.  Then freeze in an ice cream maker according to the manufacturer’s directions.

Vegan Ice Cream Recipes

Vegan Ice Cream Recipes

This is the second vegan ice cream recipe I’ve made from Lick It.  When Book Publishing Company first sent me this recipe book as part of their Luscious Vegan Desserts campaign, I just had to make something right away, despite not being ready to review the whole book.  I didn’t think I was going to be able to make anything since I lack an ice cream maker, but when I remembered the KitchenAid ice cream maker attachment we received as a wedding gift, the day was saved.  I made the summerific lemon ice cream and it was amazing.  But this is even better; it’s an absolutely perfect pumpkin ice cream recipe!  You can expect to see another Lick It ice cream recipe soon, so be on the look-out.

What’s your favorite vegan ice cream flavor?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Oh, my, that sure looks goooood! I don’t have an ice cream maker, though 🙁

    • Keri says:

      I’m going to go look that up for you- I *think* there was a “without ice cream maker” method listed in the book…

      • Miranda says:

        Hi there! Did you ever find out if there was a “without an ice cream maker” option? I’m DYING to try this!

  2. I have made vegan pumpkin ice cream before but never with pumpkin milk. This sounds delicious!

  3. Sava says:

    I have not experimented much with vegan ice cream but before I went vegan, my favorite flavor was the stuff from cold stone that tasted like cake batter *_* Yum.

    Raw baked goods are the best.

  4. Noelle says:

    YUM!! I can totally make this, but I will have to make room in my tiny freezer to add the ice cream container. 🙂

    • Keri says:

      I have a tiny freezer also! Our fridge is a side-by-side and I really dislike it. I won’t do that at our next house!

  5. Leslie says:

    I made this tonight with my kitchenaid ice cream attachment! YUM. I used some pumpkin from my freezer stash. Last fall after Halloween, I roasted up all my small pie pumpkins and froze them in 1 cup portions in plastic freezer bags. I used almond milk tonight. A scoop of this would be great with a slice of vegan pumpkin pie on Thanksgiving!

    • Keri says:

      I’m so glad you like it too! What a great idea. I’m going to have to build up my very own pumpkin freezer stash this fall! 🙂

  6. Megan says:

    Ooh!! I bought a pumpkin, gutted it, grated half for raw recipes (very tedious…), and baked the other half, and havent used the baked half yet…but Ill try this!
    I dont have an icecream maker though, but oh well, we’ll see how it goes 😛

  7. Lauren says:

    Fantastic ice cream recipe! I love anything with pumpkin, so I’m sure I’d adore this :).

    I’ve been working my way through The Vegan Scoop, and every ice cream has been amazing. I’ve also been experimenting with my own ice cream flavors – though not all of them are vegan. My favorite so far is carrot cake ice cream!

  8. Tiffany says:

    That sounds so good. I’m love that pumpkin recipes have started to pop up in droves again to coincide with the arrival of autumn. 🙂 Thanks for sharing!

  9. Ashley Craft says:

    I’ve been wanting to make vegan pumpkin ice cream for so long!! And I finally got an ice cream maker! 🙂 This recipe looks amazing… I am making it today!

  10. Cooker Hoods · says:

    my daughter always visit ice cream shops because she loves ice cream topped with cherries ::

  11. Lisa says:

    this recipe looks delicious and i am really excited to try it for thanksgiving. can i canned pumpkin puree? please let me know. thanks and happy thanksgiving to you and your family!!

  12. Lisa says:

    sorry, i meant to ask, can i use canned pumpkin puree?

  13. Lisa says:

    okay great! thanks! also, do you think it would work with agave nectar instead of maple syrup?

    • Keri says:

      You can, but you may want to back off a little at first on the amount and taste the batter since agave has a stronger flavor.

  14. Lisa says:

    thanks, good tip, i didn’t think of that

  15. Michelle says:

    How long does it last in freezer and can it be made without an icecream maker?

    • Keri says:

      The longest I’ve kept a batch around is 3 weeks and it was fine, but I’m sure it could go longer. The book does describe a freezing, stirring process that can be done without an ice cream maker, but I’ve heard it doesn’t set up quite the same.