RECIPE

Healthy Pumpkin Spice Ice Cream Recipe (Vegan)

Healthy Pumpkin Spice Ice Cream Recipe (Vegan)
Serves 8
Prep time: 10 minutes
Total time: 40 minutes

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:

Vegan, Gluten-free, Dairy-free,
Plant-based, No-bake, Mostly Raw,
Naturally Sweetened & Delicious

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.

Healthy Pumpkin Spice Ice Cream Recipe Elizabeth Rider

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.

Let’s talk Healthy Pumpkin Spice Ice Cream ingredients:

  • Pumpkin spice actually doesn’t have any pumpkin in it; it’s a blend of cinnamon, nutmeg, ginger and clove that is premixed to flavor pumpkin pie. When buying pumpkin spice, read the label just like anything else, and don’t buy spices that contain fillers or preservatives. The only ingredients in pumpkin spice should be cinnamon, nutmeg, ginger and clove.
  • Use only 100% real maple syrup (none of that pancake syrup, it’s mostly corn syrup) and real organic pumpkin puree—not pumpkin pie filling, which is loaded with sugar. The only ingredient in pumpkin puree, on the other hand, is pumpkin (whadya know?!).
  • And finally, use full-fat coconut milk, as the reduced fat won’t freeze well (plus, the healthy fats are good for you).
Healthy Pumpkin Spice Ice Cream Recipe (Vegan & GF)
 
Prep time:
Cook time:
Total time:
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
Yield: 8
Ingredients
  • 2 14-ounce cans full-fat coconut milk
  • 1 cup real maple syrup
  • 1 cup (about ½ of a 14-ounce can) organic pumpkin puree
  • 1½ teaspoons pumpkin pie spice
  • 2 teaspoons high-quality vanilla extract
  • ½ teaspoon fine sea salt (I use Real Salt)
  • Suggested topping: chopped pecans and/or a sprinkle of cinnamon
Instructions
  1. Blend all of the ingredients together until smooth. I use a blender, but you could whisk this by hand if desired. Make in your ice cream maker according to the appliance instructions. In mine, I pull the freezer bowl out right before I use it. Turn on the assembled ice cream maker, and pour the mixture in. Roughly 20–25 minutes later, you've got ice cream! It will be more of a soft-serve texture at this point, and if you prefer that, it’s ready to eat. For a scoop-able ice cream texture, freeze it in a double-walled ice cream container overnight. Keeps in the freezer about a week.
Notes
Healthy cooking tips:
- Pumpkin spice actually doesn't have any pumpkin in it, it's a blend of cinnamon, nutmeg, ginger and clove that is premixed to flavor pumpkin pie. When buying pumpkin spice, read the label just like anything else and don't buy spices that contain fillers or preservatives. The only ingredients in pumpkin spice should be cinnamon, nutmeg, ginger and clove.
- Use only 100% real maple syrup (none of that pancake syrup, it's mostly corn syrup), and real organic pumpkin puree, not pumpkin pie filling, which is loaded with sugar; whereas the only ingredient in pumpkin puree is pumpkin.
- Use full-fat coconut milk, as the reduced fat won’t freeze well (plus, the healthy fats are good for you.)

Vegan Ice Cream Tips:
- 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 end up wasting your time and ingredients.
- Remove the bowl from the freezer immediately before use; do not let it sit out.
- 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. Do not let it sit—transfer it to a double-walled ice cream container immediately and serve or store in the freezer.

If you make it, let us know how it turns out in the comments below.

Cheers!

 

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9 Comments...
  • Patti Lang

    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.

    • 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

  • Thank you for this recipe! Could you recommend high quality brands of vanilla extract?
    Thank you!

    • 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

  • Nicole Brors

    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!

    • 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

  • annie

    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?

    • 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

  • Kathryn

    Can you make this without an ice cream maker????

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