Vegan Pumpkin Ice Cream
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.
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.
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?