Vegan Pumpkin Pie Ice Cream

Creamy 10-ingredient vegan pumpkin pie ice cream with tons of creamy pumpkin purée. Simple to make, perfectly sweetened, and subtly spiced.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well or for at least 4-6 hours before blending. Alternatively soak in boiling water for 1-2 hours (see notes).

Step 2

Once soaked, add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using the "liquify" or "purée" setting if you have the option to get it really creamy. Taste and adjust sweetness/flavors as needed.

Step 3

Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled - about 45 minutes. It should resemble thick soft serve.

Step 4

Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.

Step 5

Take out of the freezer and thaw for 30-40 minutes - or microwave (gasp!) for 15-20 seconds - before serving to soften. Serve with brown sugar roasted pecans (see next step) and coconut whipped cream for extra oomph.

Step 6

FOR THE PECANS: Preheat oven to 350 degrees F (176 C) and place pecans on a foil-lined baking sheet. Toast for about 8 minutes.

Step 7

In the meantime, melt butter in a small skillet or in the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.

Step 8

Remove toasted pecans from oven and toss with butter and spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.

Step 9

Let cool completely. Store leftovers in a jar for up to 1 week.

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