Vegan Pumpkin Ice Cream

Move over pumpkin spice latte.  Here comes the next best thing.  This ice cream tastes like you are eating a piece of pumpkin pie.  It is also so much better for you than a piece of pumpkin pie.  It was super easier to mix up and an easy dessert to curb your sweet tooth.

I started by soaking 1 1/2 cups of cashews in boiling water for 2 hours.  I know torture right?  It will really make a difference in the creaminess of your ice cream so it is well worth the wait.  I just put my cashews in a bowl and add some boiling water out of the kettle and then cover and let sit for 2 hours.  After sitting for 2 hours drain the excess water out of the cashews.  Add the cashews to a vitamix, food processor or blender of your choice.

Next comes the pumpkin pie filling. We grow tons of pumpkins so I always have this in my freezer but this specific pumpkin was freshly baked earlier this morning.  It is so easy to make your own pumpkin pie filling and tastes WAY better than the can.  Just quarter a pie pumpkin (you know the smaller ones you see in the grocery store for decoration).  Turns out they aren’t just for decoration.  This is where you get your pumpkin pie filling.  You can use a normal pumpkin but they are a bit more bitter in the final product.

pie pumpkins

Just quarter up a pie pumpkin and scrape the insides out.  Put into a glass casserole dish and cover and pop into the microwave for 10 minutes.  Let set 2-3 minutes and then scrape the flesh out into a blender or food processor.  I add 2 tsp. cinnamon, 1 tsp. ginger, 1 tsp. nutmeg, and 1 tsp. clove to my filling and it’s really for freezing or using right away.  This is identical to the expensive stuff in the can.  If you want to skip this step just add a 15 oz. can of canned pumpkin, I wont’ judge.

So you have your cashews and your pumpkin filling in your blender now.  Drop in 1 cup almond milk (coconut milk is fine if you like the hint of coconut flavor), 3 tbsp. coconut oil, 1 tsp. vanilla extract, 1 tsp. sea salt, 1/4 cup REAL maple syrup, 1/4 cup coconut sugar (or brown sugar).

Blend all this up for a couple minutes until it’s nice and smooth.

I then dumped this into my ice cream maker which is my bowl attachment for my KitchenAid mixer.

You can skip this step if you don’t have an ice cream maker and just put your mixture into a freezer safe container and let chill for a couple hours.   I mixed mine up in my KitchenAid ice cream maker for about 5 minutes then I dumped it in a silicone mold and popped it in to the freezer for a couple hours.

This ice cream is a light and fluffy texture and tastes exactly like eating a pumpkin pie.

You can even add nuts, chocolate or whatever toppings you would like but I think it excellent on it’s own.


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