Vegan Pumpkin Ice Cream

5 from 6 votes

Smooth and perfectly textured vegan pumpkin ice cream, loaded with pumpkin and pumpkin spice flavor and topped with pecan nuts.

Prep Time1

Total Time1

Course: Dessert, Ice-Cream

Cuisine: American

Diet: Vegan

Servings:

Calories: 255kcal

The night before you plan to make ice cream, put the bowl of your ice cream maker into the freezer to freeze properly.
Add the coconut cream, coconut milk, brown sugar and syrup to a pot on the stove and heat until simmering, stirring all the time.
Remove from the heat and add in the pumpkin pureé, vanilla, pumpkin pie spice and sea salt.
Blend with an immersion blender for 30 seconds (or longer, but at least 30 seconds) until well combined. If you don't have an immersion blender, then let it cool for a few minutes before transferring to a blender jug and blending.
Transfer the mix into a container, cover and place into the fridge overnight to chill completely.
The next day, transfer the mix to the ice cream machine and churn according to manufacturer instructions until it reaches soft serve consistency (mine took 25 minutes to churn, but it can take up to 45 minutes depending on your machine).
Transfer the ice cream to a loaf pan and smooth down. Cover with foil and place into the freezer to set (at least 6 hours or longer).
When you're ready to serve the ice cream, heat the ice cream scoop by dipping it in hot water and then scooping the ice cream.
Top with pecans and enjoy!

Keep your ice cream stored in the freezer and enjoy within 1 week for the best taste and texture results.
Prep time does not include time spent chilling or freezing.
Nutritional information excludes pecan nuts.