It’s the Great Vegan Pumpkin Ice Cream

I have spent a ridiculous amount of money on frozen desserts this summer.  Between Sweet Rose, Carmela, and the newly-opened Salt and Straw (<—which I’ve visited 3x in 2 days) my taste buds are a getting spoiled by high-quality ingredients, but my wallet isn’t too happy with me.  Thankfully, we just got an ice cream maker – so now I can churn the good stuff at home.  I’m making a Vegan Pumpkin Ice Cream.


Just like my favorite part of baking – “cleaning” the residual mess.


This is basically just canned pumpkin, maple syrup, almond and coconut milk – I use Pumpkin Pie Spice to amp up the feeling of fall.  You can enjoy it like soft-serve, right away…


…or spread it into an 8×8 Pyrex, cover the top with parchment paper, and store in the freezer until hard and scoopable.



This is what a front porch in the summer is for.


It’s the Great Pumpkin Vegan Ice Cream


  • 1 cup pure pumpkin puree (not the sweetened kind!)
  • 1 can coconut milk
  • 1/2 cup almond milk
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice


  1. Mix all of the ingredients into a blender, then pour into an ice cream maker.
  2. Follow the instructions that came with your machine.



2 thoughts on “It’s the Great Vegan Pumpkin Ice Cream

  1. Alissa

    I gotta try this! Usually I only break out the ice cream maker to make ice cream for my dad, and I just make the lazy banana “ice cream” stuff for myself…but this wouldn’t require messing with egg yolks, cooking custard, etc. Yumm…

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