Rich and smooth, lightly spiced and sweet, this vegan pumpkin spice ice cream will remind you of the flavors of the fall season – but you can enjoy it any time of year!
Click here for all the delicious homemade ice cream recipes, sorbets, and other frozen treats from Veggie Fun Kitchen.
Made with pumpkin puree, coconut milk, and all the fall spices like… cinnamon, nutmeg, and ginger, this delicious frozen treat will surely please your pumpkin-loving crowd! Check out this post with all the vegan pumpkin recipes – both sweet and savory – from Veggie Fun Kitchen!
When the kids were young – too young to enjoy pumpkin spiced latte with me, that is – one of their favorite seasonal treats they looked forward to each fall was pumpkin spice ice cream! Once we were a fully vegan family we had to say goodbye to this delicious seasonal treat… Until now!
Table of contents
- For more delicious vegan frozen treats try:
- Pin now to save for later:
- What you will need to make this recipe for vegan pumpkin spice ice cream:
- How to make the best tasting vegan pumpkin spice ice cream ever!
- Cooking the pumpkin ice cream mixture:
- Cooling then freezing the ice cream:
- Serving suggestions:
- And now for the recipe!
For more delicious vegan frozen treats try:
- The Creamiest Sweet Cream Ice Cream
- Chocolate Almond Ice Cream with Rich Mocha
- Easy Strawberry Banana Ice Cream – Vegan with Coconut Milk
- Pineapple Sorbet with Lime Mint Syrup
- Easy Fresh Peach Sorbet
- Watermelon Sorbet
Pin now to save for later:
What you will need to make this recipe for vegan pumpkin spice ice cream:
Ingredients:
- two cans of coconut milk
- You will use one full can and skim the cream from the top of the other
- pumpkin puree
- white sugar
- cornstarch
- spices: cinnamon, ginger, nutmeg, salt
- corn syrup
- vanilla
- lemon juice
Equipment:
How to make the best tasting vegan pumpkin spice ice cream ever!
Please read through the following sections if you have never made homemade vegan ice cream in an ice cream maker before. If you have some experience, feel free to jump to the recipe:
Jump to RecipeAbout the coconut milk:
Full fat coconut milk is the best way to ensure creamy smooth vegan ice cream. If you use lite coconut milk, you will save on the fat calories, but it won’t be quite as creamy. If you try to use regular plant milk like oat, or soy, or almond…then we can’t be friends anymore….
You will need to use a full can of full fat coconut milk PLUS one half a cup of coconut cream you skim from the top of a second can.
About the dry ingredients:
It is best to mix up the dry ingredients first before adding in the wet ingredients. This will ensure the cornstarch mixes in well and that there won’t be any little balls of spice.
Cooking the pumpkin ice cream mixture:
Why do we cook the ingredients? Why can’t we just mix everything together and throw it in the ice cream maker?
Great question! Cooking the ingredients allows the spices to meld together with the pumpkin puree. It also allows the mixture to thicken because of the cornstarch and because you are going to lose some of the moisture while it simmers.
Add the coconut milk and cream, pumpkin puree, and corn syrup to the dry ingredients and stir well till everything is nice and smooth.
Allow to come to a boil and then simmer for 10 minutes. You need to stir occasionally and watch how it is cooking. If the mixture ever stops simmering then turn the heat up slightly for a minute or so to get it going again. Don’t allow to come to a full boil again though.
After the mixture has fully cooked it will be quite thick like warm pudding. This is the time to add the vanilla and lemon juice. We don’t want to add them any sooner because we don’t want the flavor to cook out of the vanilla or the lemon to curdle the uncooked coconut milk.
Cooling then freezing the ice cream:
For the creamiest homemade ice cream, be sure it’s really cold before putting the mixture in the ice cream freezer/maker. You can keep it in the fridge 5-6 hours or put it in the freezer for one and a half hours.
When you are ready to put it in the ice cream maker, make sure to use a spatula to scrap out every bit of this lovely luscious pumpkin spice ice cream mixture.
Ready set go! Freeze to manufacturer’s directions. It takes about 50 minutes in my ice cream freezer.
After freezing:
If you have never made homemade ice cream before, you may not be aware that when the ice cream machine says it’s done, it’s not really done. It’s more like a soft serve and will be delicious if you don’t have the patience. If you can wait, spoon it into a freezer-safe shallow container like these rectangular containers to allow your homemade ice cream to harden.
Let sit overnight. It will get quite hard so before trying to scoop out the frozen ice cream, let the container sit on your countertop for about 10 minutes. Check it half-way though though and make sure it’s not getting melty.
Serving suggestions:
You can just eat it with a spoon – no dish required, or scoop it in a cone or a pretty ice cream dish!
You know what makes this awesome pumpkin spice ice cream even better? My vegan Homemade Salted Caramel Sauce!
And now for the recipe!
Did you love this recipe? Want to share the love? It would thrill me if you could leave ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy
Vegan Pumpkin Spice Ice Cream with Coconut Milk
Equipment
- heavy-bottomed saucepan
- ice cream maker
Ingredients
- ½ cup white (granulated) sugar
- 1 Tablespoon corn starch
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger powdered
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 13.5 ounces canned coconut milk full fat
- ½ cup coconut cream skimmed from top of 2nd can of coconut milk
- ¼ cup corn syrup
- 1 cup pumpkin puree
- 1½ teaspoons vanilla extract
- ½ teaspoon lemon juice
Instructions
- Wisk together the dry ingredients: the sugar, cornstarch, cinnamon, ginger, salt, and nutmeg. Make sure there are no little lumps of cornstarch remaining.
- You will be needing a total of two cans of full-fat coconut milk for this recipe. One can will be used in its entirety. For the second can:Carefully skim ½ cup from the top layer of cream. Try to not get any of the coconut water from the bottom layer in the measuring cup. (See notes.)
- In a medium-sized saucepan, add the coconut milk, coconut cream, corn syrup, and pumpkin puree to the dry mixture (sugar, cornstarch, cinnamon, ginger, salt, and nutmeg). Mix together well ensuring everything is nice and smooth and mixed together. NOTE: You are not adding the vanilla until the mixture is fully cooked.
- On medium/high heat, bring to a boil – stirring occasionally. Once the mixture comes to a boil reduce heat and let simmer for 10 minutes, still stirring occasionally. If the mixture ever stops simmering, turn up the heat slightly.
- Remove from heat and stir in the vanilla and lemon juice
- Place in the refrigerator or freezer to fully cool. This is a minimum of six hours or overnight in the refrigerator or you can save time by putting it in the freezer for one and a half hours.
- Add the cooled mixture to your ice cream maker and follow the manufacturer's directions to freeze.
- Scoop into a freezer-safe container and continue to freeze so that it hardens.
This was perfect! I was worried it was going to be too hard when I took it out of the freezer but your right. 10 minutes on the counter did the trick!
I’m really glad you enjoyed it! This is one of my favorites.