Creamy vegan pumpkin pie ice cream with creamy pumpkin puree, which is simple to make, perfectly sweetened, and subtly spiced. This creamy Vegan Pumpkin Ice Cream uses coconut milk as the base, so it is completely dairy-free, vegan, paleo friendly and delicious!
This recipe has 5 ingredients –
• coconut milk
• maple syrup
• vanilla extract
• pumpkin pie spice
• pumpkin puree
13.5-ounce can of full-fat coconut milk
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1/3 cup of real maple syrup
1 cup pumpkin puree
Place all ingredients into a blender. Blend on high until smooth and mixture is homogenous.
Turn on your ice cream maker.
Pour mixture directly from the blender into the ice cream maker. Pour the cooled mixture into your ice cream maker and follow manufacturer’s directions for churning.
Let the ice cream churn for about 20-25 minutes until it becomes a firm ball.
Transfer to an airtight, freezer-friendly container and freeze for at least 1 hour, or until completely frozen.
Serve it in a serving bowl and enjoy!
You can add in all kinds of mix and toppings like – mixed nuts, fresh fruits.