You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.
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You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.
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You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.
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Holy (vegan) cow, friends!
This healthy pumpkin spice ice cream is even better than regular ice cream.
Who would have thought that six-ingredient vegan ice cream could be SO good?! It’s vegan, gluten-free, dairy-free and free of refined sugars, but shhh….. no one has to know that it’s much healthier than the store-bought stuff.
This recipe is:
This healthy pumpkin spice ice cream tastes like pumpkin pie filling, so I debated naming this—you guessed it—pumpkin pie ice cream. But when I polled ya’ll on Instagram stories, Pumpkin Spice Ice Cream won out. My super-smart screenwriter friend Jamie Jensen suggested I call it Pumpkin Sp’Ice Cream, which is brilliant! But that wouldn’t turn up in a Google search and bloggers gotta be smart about Google finding blog titles, so I went with Healthy Pumpkin Spice Ice Cream on the blog. However, this recipe shall be known as Pumpkin Sp’Ice Cream at home and amongst friends, and I suggest you use that name too and take credit for it, as people will think you’re brilliant.
Even though this recipe is free of refined sugars, it is still a dessert and does contain (natural) sugar, so one serving is perfectly healthy. The entire batch in one sitting? Not so much.
The best way to make vegan ice cream is in an ice cream maker. They’ve really come down in price over the years, and if you love ice cream, then investing in one is probably a good idea. I got this Cuisinart 1.5 quart ice cream maker for about $40 five years ago and use it often. I also included the recipe for the best vegan chocolate ice cream ever below if you buy it and need more ideas on how to use it. If you don’t want to get an ice cream maker, no worries. One option is to freeze the mixtures in a 2-quart stainless steel bowl, but it becomes very hard and is more difficult to scoop. The ice cream maker will create the best texture, but do what works best for you.
When using an ice cream maker, the freezer bowl must be in the freezer for at least 24 hours before using it. Do not try to skimp on time here! The ice cream will not freeze if the freezer bowl isn’t completely frozen, and you’ll waste your time and ingredients. Instead, remove the bowl from the freezer immediately before use—do not let it sit out. Also, remove the ice cream immediately when done (after about 25 minutes), because if you let it sit in the bowl, it will continue to freeze and get stuck in the bowl. We’ve had sad hosts and party-goers from doing this. So trust me, do not let it sit—transfer it to a double-walled ice cream container immediately and serve or store in the freezer. I use this one.
Instead of prescribing what I think you should do, I help you find what works for you.
CLOSE
October 23rd, 2018 at 2:57 pm
Can you make this without an ice cream maker????
October 23rd, 2018 at 6:20 pm
This recipe looks so delish, AND I have all the ingredients BUT not all the supplies 🙁 How can I make this ice cream without an ice cream maker?
October 26th, 2018 at 12:14 am
Hi there! See my notes above the recipe about not having an ice cream maker. If you don’t have one, an option is to freeze the mixtures in a 2-quart stainless steel bowl, but it becomes very hard and is more difficult to scoop. The ice cream maker will by far create the best texture, but do what works best for you. ~E
October 24th, 2018 at 11:32 pm
YUM! I don’t have an ice cream maker, but this gave me a great idea for a pumpkin smoothie! Same ingredients, but maybe I’ll just add some ice and then some maca and hemp seeds for a little superfood kick. Thanks for the great recipe!
October 31st, 2018 at 12:01 am
Nicole, great idea! I would decrease the maple to just 2 teaspoons or less to turn this into a smoothie, and cut it with some water and protein powder. Enjoy! ~E
October 26th, 2018 at 5:46 pm
Thank you for this recipe! Could you recommend high quality brands of vanilla extract?
Thank you!
October 28th, 2018 at 8:21 pm
Hi Tina! I order Madagascar vanilla from The Savory Spice Shop online because of it’s amazing flavor and high quality. It’s also a good price. I’m not affiliated with them, just love their vanilla and spices. Other than that, you can usually find a good one at your local natural foods store. ~E
October 30th, 2018 at 1:27 am
Incredible recipe! Creamy, flavorful and easy to make. I added some toasted pecans into the ice cream base 3/4 way through churning. Served it between 2 freshly baked chocolate chip cookies for an ice cream sandwich.
October 31st, 2018 at 12:00 am
Patti, glad to hear it! And that’s such a great idea—thanks for sharing it with us here. What a fun way to make a treat at home. ~E
December 14th, 2019 at 5:05 pm
This ice cream is awesome! It was really easy to make! Thank you for sharing!