[vc_row][vc_column][vc_column_text]There’s something undeniably comforting about the flavors of fall, especially when they show up in the most unexpected, spoon-ready form. This vegan pumpkin pie ice cream blends creamy coconut milk, real pumpkin and maple-kissed pecans into a dessert that feels both nostalgic and fresh — like your favorite holiday pie took a delightful detour through the freezer aisle. Sweetened naturally and free from dairy or processed sugar, this no-churn dessert is a chilly little indulgence that still keeps things wholesome.
Vegan Pecan Pumpkin Pie Ice Cream
- 1 cup full-fat coconut milk (chilled)
- 1 cup unsweetened almond milk
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 1/2 cup Rich Nuts Maple Pecans
- 3 Tbsp. coconut oil
- 1/2 lemon (juiced)
- 2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1/8 tsp. Redmond Real Salt
Toppings
- 1/4 cup Rich Nuts Maple Pecans (chopped)
- Roasted pumpkin seeds
- Drizzle maple syrup (optional)
- To high speed blender, add all ice cream ingredients and blend well.
Pour in freezer-safe container and freeze 4-6 hours to set. (Pro tip: Reblend the frozen ice cream after 1-2 hours for even creamier texture. This requires a very powerful blender.)
- Serve with chopped pecans, toasted pumpkin seeds and drizzle of maple syrup, if desired.
Get the better-for-you ingredients you’ll need from Vitacost.
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