Vegan Pumpkin Pie Ice Cream

Name: Vegan Pumpkin Pie Ice Cream
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups raw cashews ((soaked for 4-6 hours or in boiling hot water for 1-2 hours*)); 1 cup dairy-free milk ((such as unsweetened almond, light coconut, or rice)); 3 Tbsp olive oil; 3/4 cup pumpkin purée; 1/4 cup maple syrup ((sub agave or honey if not vegan)); 1/3 cup brown sugar; 1 1/2 tsp pure vanilla extract; 1/4 tsp sea salt; 1 1/2 tsp pumpkin pie spice; 3/4 tsp ground cinnamon; 1/2 cup raw pecan halves; 1 Tbsp vegan butter ((such as Earth Balance // or sub olive or avocado oil)); 1 Tbsp brown sugar; 1 pinch each sea salt, cinnamon and cayenne pepper

9 steps

Prep:1hCook:15min

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

Updated at: Thu, 17 Aug 2023 12:07:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories388 kcal (19%)

Total Fat27.5 g (39%)

Carbs33.7 g (13%)

Sugars20.7 g (23%)

Protein5.6 g (11%)

Sodium89.2 mg (4%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 ½ cupsraw cashews

soaked for 4-6 hours or in boiling hot water for 1-2 hours

1 cupdairy-free milk

such as unsweetened almond, light coconut, or rice

3 Tbspolive oil

¾ cuppumpkin purée

¼ cupmaple syrup

sub agave or honey if not vegan

⅓ cupbrown sugar

1 ½ tsppure vanilla extract

¼ tspsea salt

1 ½ tsppumpkin pie spice

¾ tspground cinnamon

½ cuppecan halves

raw

1 Tbspvegan butter

such as, or sub olive or avocado oil

1 Tbspbrown sugar

1 pinchsea salt

cinnamon

cayenne pepper

Instructions

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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