Vegan Pumpkin Ice Cream

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.4 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.9 g

View full nutritional breakdown of Vegan Pumpkin Ice Cream calories by ingredient


From here:
From here:

Number of Servings: 8


    .5 c. coconut milk
    2.5 c. original almond milk
    ¾ c. brown sugar (sucanat or plain brown sugar)
    1 c. cooked, mashed pumpkin
    (homemade or canned; see note below)
    1 ½ t. pumpkin pie spice
    2 T. arrowroot
    1 t. vanilla extract

    Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin. Jack o'lantern pumpkins are cool for Halloween, but don't make for good eatin'. They're flavorless, watery, and stringy.


Mix ¼ cup of almond milk with the 2 tablespoons of arrowroot and set aside.

Mix the coconut milk, remaining almond milk, brown sugar, pumpkin, and pumpkin pie spice together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.

Makes 8 half cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LEONALIONESS.