Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

When it comes to pumpkin, you’re either a fan or not a real human being. KIDDING. I still love my friends who aren’t fans of pumpkin-flavored goodies! Although I don’t go hog wild when it comes to pumpkin consumption, I will say “yes” to pretty much any food or drink related to pumpkins. Even their close cousins, “pumpkin spice”.

Growing up in northern VA, every fall my mom would drive us out to Middleburg, VA. It’s a quaint little town west (WAY west) of D.C., and our first stop was always Scruffy’s Ice Cream Parlor. I loved stopping in because it had that mom-and-pop feel – small, cozy, and unique. After grabbing our cups of ice cream (pumpkin for me, obvi), we’d walk in and out of the local shops along the road. Mom preferred the antiques, while us kids enjoyed the boutiques and knick-knacks. Anyway, back to the ice cream.

Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

Our five senses are known for eliciting memories, and making this Vegan Pumpkin Ice Cream brought back all the “happy feels”. The smell of Scruffy’s, tastes of their creamy pumpkin ice cream, and the feeling of being cold from the fall weather – while eating ice cream – all played through my head. Pumpkin puree spiced with cinnamon and ginger brings out the most delicious smells, and watching ice cream churn in my kitchen might be my new favorite pastime. Let me tell ya, it’s way better than shaking a plastic baggie of ice cream mix in tenth grade chemistry class.

Have you tried raw cacao nibs yet? I tried them for the first time not too long ago. What was I thinking, waiting that long?! Crunchy, barely-sweet nibs are a great addition to ice cream, yogurt, granola, your hand…

Raw cacao nibs are the topping of choice for our Vegan Pumpkin Ice Cream, because who doesn’t love a little chocolate with their pumpkin? The crunch adds texture to the smooth, creamy ice cream, and it all comes together in the happiest little ice cream cup.

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

Coconut Milk Alternative

While our household is not vegan, it’s fun to try alternatives to traditional recipes. I’ve made ice cream with the classic whole milk/heavy cream mixture, and to be honest, I wasn’t sure how the coconut milk would compare. I’m sorry, coconut milk, for being a teensy bit skeptical. You are the bomb dot com!

No whole milk, no problem. No heavy cream? Don’t sweat it! Coconut milk is a FANTASTIC alternative ingredient, and I’m pumped to test more vegan ice cream recipes. Ice cream – as the word states – is SUPPOSED to be creamy, and that stays true with the use of coconut milk. After making vegan ice cream, you will still dip your spoon into a thick and decadent treat that is almost indistinguishable from regular ice cream.

Note: just because we’re using coconut milk doesn’t mean I would advise you to go crazy because it’s “healthier”. We’ve talked about how “healthy” can mean a lot of different things, including eating appropriate portion sizes of what we normally deem “UNhealthy”. What am I saying? Enjoy this Vegan Pumpkin Ice Cream! But in moderation. And along with exercise and fresh fruits and veggies. K thanks bye.

Vegan Pumpkin Ice Cream

Preparation 2017-03-26T00:00:00+00:00 Cook Time 2017-03-26T00:00:00+00:00
Serves serves 4-6 people     adjust servings

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

Ingredients

  • 2 cups full-fat coconut milk
  • 1 1/2 cups pumpkin puree
  • 1 cup coconut sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch of Kosher salt
  • 1 handful raw cacao nibs

Instructions

  1. In a medium bowl, whisk together coconut milk and pumpkin puree. Add coconut sugar, ground ginger, cinnamon, vanilla, and salt. Using a rubber spatula or wooden spoon, stir until combined well.
  2. Pour ice cream batter into ice cream maker and follow manufacturer's instructions.
  3. Freeze in a freezable container or serve immediately. When serving, top with desired amount of raw cacao nibs.

by

Recipe Notes

Additional Notes

Separate coconut milk solids from liquids. Discard solids in order to maintain smoothness in ice cream.
If serving ice cream from frozen, best to let the container sit out on the counter for 10-15 minutes before serving.

Nutrition Facts
Serving Size 100g
Amount Per Serving As Served
Calories 240 Calories from fat 71
% Daily Value
Total Fat 8 12%
Saturated Fat 4 20%
Cholesterol 1 0%
Sodium 6734 281%
Carbohydrate 34 11%
Dietary Fiber 6 24%
Sugars 20
Protein 5

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Vegan Pumpkin Ice Cream

From at

Yield: serves 4-6 people

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

You'll Need...

  • 2 cups full-fat coconut milk
  • 1 1/2 cups pumpkin puree
  • 1 cup coconut sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch of Kosher salt
  • 1 handful raw cacao nibs

Directions

  1. In a medium bowl, whisk together coconut milk and pumpkin puree. Add coconut sugar, ground ginger, cinnamon, vanilla, and salt. Using a rubber spatula or wooden spoon, stir until combined well.
  2. Pour ice cream batter into ice cream maker and follow manufacturer's instructions.
  3. Freeze in a freezable container or serve immediately. When serving, top with desired amount of raw cacao nibs.

Additional Notes

Separate coconut milk solids from liquids. Discard solids in order to maintain smoothness in ice cream.
If serving ice cream from frozen, best to let the container sit out on the counter for 10-15 minutes before serving.

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

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Let’s chat!

  • Are you a pumpkin fan?
  • What fall memories do you cherish?
  • Any plans for the weekend?

By Jess

Jess is a certified personal trainer, group fitness instructor, and yoga teacher. She enjoys sharing her passion and enthusiasm for health and fitness with friends, family, clients, and readers.

Vegan Pumpkin Ice Cream

Preparation 2017-03-26T00:00:00+00:00 Cook Time 2017-03-26T00:00:00+00:00
Serves serves 4-6 people     adjust servings

Vegan Pumpkin Ice Cream is a delicious and creamy treat! Made with coconut milk rather than whole milk and heavy cream, it can be a sweet alternative to traditional ice cream. Raw cacao nibs add some crunch and chocolatey goodness to this frozen dessert.

Ingredients

  • 2 cups full-fat coconut milk
  • 1 1/2 cups pumpkin puree
  • 1 cup coconut sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch of Kosher salt
  • 1 handful raw cacao nibs

Instructions

  1. In a medium bowl, whisk together coconut milk and pumpkin puree. Add coconut sugar, ground ginger, cinnamon, vanilla, and salt. Using a rubber spatula or wooden spoon, stir until combined well.
  2. Pour ice cream batter into ice cream maker and follow manufacturer's instructions.
  3. Freeze in a freezable container or serve immediately. When serving, top with desired amount of raw cacao nibs.

by

Recipe Notes

Additional Notes

Separate coconut milk solids from liquids. Discard solids in order to maintain smoothness in ice cream.
If serving ice cream from frozen, best to let the container sit out on the counter for 10-15 minutes before serving.

Nutrition Facts
Serving Size 100g
Amount Per Serving As Served
Calories 240 Calories from fat 71
% Daily Value
Total Fat 8 12%
Saturated Fat 4 20%
Cholesterol 1 0%
Sodium 6734 281%
Carbohydrate 34 11%
Dietary Fiber 6 24%
Sugars 20
Protein 5

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

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43 comments

  • Julie @ Running in a Skirt

    November 18, 2016 at 8:13 am

    Clearly I need this in my life! I haven’t made ice cream with coconut milk yet, but clearly I need to get on board. Thanks for hosting.
    Julie @ Running in a Skirt recently posted…Fashion Friday- Pink Tunic, Suede Boots & PearlsMy Profile

    1. Jess

      November 18, 2016 at 10:53 am

      Haha it’s delicious, I guarantee it! xoxo hope you have a fantastic Friday!

  • Rebecca @ Strength and Sunshine

    November 18, 2016 at 8:58 am

    O that sounds fantastic!! Don’t even care that I’m all ready cold 😛
    Rebecca @ Strength and Sunshine recently posted…Friday Finisher 11/18/16My Profile

    1. Jess

      November 18, 2016 at 10:53 am

      Hahaha that’s exactly how I feel! Ice cream all year rouuund. xoxo

  • Ashley @ Fit Mitten Kitchen

    November 18, 2016 at 9:37 am

    UGH I knew we were friends for some reason. Ice cream is my weakness. I can ALWAYS go for ice cream. And like I’ve already told you… I think you’ve finally inspired me to bust out my ice cream maker. It’s been on my list for MONTHS. 😀
    Love this recipe Jess <3
    Ashley @ Fit Mitten Kitchen recently posted…The Best Holiday Gift Guide for Fit FoodiesMy Profile

    1. Jess

      November 18, 2016 at 10:51 am

      Haha we’re just meant to be <3 SAME. HERE. Whether it's 90 degrees outside or negative 9 😛 yesss can't wait to see what you create with your ice cream maker!

  • Liz @ I Heart Vegetables

    November 18, 2016 at 11:31 am

    Oh my gosh this looks AMAZING, Jess!!! This is definitely on my must-make list!

    1. Jess

      December 9, 2016 at 11:56 am

      Thanks so much, Liz! Hope you get around to trying it sometime!

  • Susie @ SuzLyfe

    November 18, 2016 at 11:38 am

    Am I a pumpkin fan.
    Is Ridley adorable? HECK YES. And I looooove pumpkin ice cream! And let’s boost this recipe even more and make those chocolate COVERED cacao nibs. I love those things.
    Susie @ SuzLyfe recently posted…3 Minute Microwave Baked Oatmeal (Gluten Free, Dairy Free)My Profile

    1. Jess

      December 9, 2016 at 11:55 am

      OMG chocolate COVERED?! GURL.

  • Ashley @ A Lady Goes West

    November 18, 2016 at 2:58 pm

    I am all about pumpkin and have just NOT had enough yet this season. This recipe sounds delish and looks totally doable. LOVE the addition of cacao. Happy Friday, Jess!
    Ashley @ A Lady Goes West recently posted…Favorite things: Kendra Scott, Sol Good bars, Les Mills group fitness and moreMy Profile

    1. Jess

      December 9, 2016 at 11:55 am

      That’s about all I made this fall that was pumpkin…I need to bake more!!

  • Chrissa – Physical Kitchness

    November 18, 2016 at 7:23 pm

    GAAAAH this is amazing! I don’t think people who dislike pumpkins are human either. Like, are you zombies? Who doesn’t love pumpkin?!?! I love that you made an ice cream treat Jess! NOM.
    Chrissa – Physical Kitchness recently posted…5 Essential Postpartum Health TipsMy Profile

    1. Jess

      December 9, 2016 at 11:54 am

      Hahah yes let’s go with they’re zombies!! xoxo

  • Emily Weir

    November 18, 2016 at 8:44 pm

    I have similar memories of an ice cream shop in Tampa, but we’re not usually enjoying cold weather while enjoying our pumpkin ice cream 🙂 This has me wishing we had an ice cream maker though! This time of year I’m trying a new pumpkin recipe every week.

    1. Jess

      December 9, 2016 at 11:54 am

      I think we got it on sale one year – it attaches to my stand mixer! I don’t use it a lot, but it’s nice to have 😉 xoxo

  • Annmarie

    November 19, 2016 at 12:43 pm

    LOVE coconut ice cream …mixing it with pumpkin? That’s genius!

    1. Jess

      December 9, 2016 at 11:53 am

      That’s kind of all I’ve done with pumpkin this season….how bad is that?

  • Farrah

    November 19, 2016 at 8:11 pm

    Ahhh, that ice cream looks delicious! I’m definitely going to have to try making some once I clear out some room in my freezer! 😀

    1. Jess

      December 9, 2016 at 11:53 am

      Woohoo!! Hope you enjoy 🙂 xo

  • Sam @ PancakeWarriors

    November 20, 2016 at 12:35 pm

    This sounds so perfect. It just now got chilly in Texas but I don’t expect it to stay that way for long. I love pumpkin everything, and we love using coconut milk in place of heavy cream! Love your message about not going crazy on the healthy stuff, such an important message!
    Sam @ PancakeWarriors recently posted…Sesame Ginger Broccoli SlawMy Profile

    1. Jess

      December 9, 2016 at 11:51 am

      Thanks, Sam!! Hope all is going well with your new place!! I’m sure you’re super busy!

  • Erin @ Erin’s Inside Job

    November 20, 2016 at 5:44 pm

    So amazing. And I like how I’ve been to places you talk about on here 🙂

    Also, for some reason I can’t stand cacao nibs on their own but don’t mind if they’re in food. Weird.
    Erin @ Erin’s Inside Job recently posted…Total Body BOSU Circuit WorkoutMy Profile

    1. Jess

      December 9, 2016 at 11:50 am

      Hahah they do have a super strong/bitter taste on their own! I feel ya 😉

  • Kelly @ Eat the Gains

    November 20, 2016 at 8:33 pm

    I love recipes that bring you back to those happy feelings. This ice cream looks so good, I need to get an ice cream maker haha!
    Kelly @ Eat the Gains recently posted…Balsamic Roasted MushroomsMy Profile

    1. Jess

      December 9, 2016 at 11:50 am

      Hey Kelly!! Yes, it’s fun to reminisce with certain foods that remind me of the past 🙂 xoxo happy Friday!

  • Ivanna

    November 23, 2016 at 7:47 am

    This sounds good, I’ve never thought about having pumpkin ice cream. Love that you make it with dairy alternatives.

    1. Jess

      December 9, 2016 at 11:48 am

      Thanks, Ivanna! It was fun to experiment with different ingredients 😉

  • GiGi Eats

    November 23, 2016 at 9:25 am

    I was totally going to come home and make vegan ice cream last night – and now I am pissed I didn’t. ha! But I didn’t have any pumpkin……. So I mean, I guess I am glad I didn’t because I wouldn’t have been able to make this deliciousness!
    GiGi Eats recently posted…Will He Swallow? A Protein Powder Taste Test…My Profile

    1. Jess

      December 9, 2016 at 11:47 am

      Hahahaha maybe nowwwww you can make it! PS big congrats on your marriage, Gigi!! xoxoxo

  • dixya @food, pleasure, and health

    November 23, 2016 at 9:39 pm

    i made pumpkin nice cream long time ago but using coconut milk for creamer version sounds fantastic!

    1. Jess

      December 9, 2016 at 11:46 am

      OH yes for sure!! I haven’t tried pumpkin nice cream yet. Great idea!

  • Emily

    November 25, 2016 at 10:13 am

    YES. YUM! I love coconut milk ice cream. Coconut milk is almost creamier than regular cream, and I totally agree that pumpkin ice cream would be so good. However I haven’t ever had pumpkin in ice cream yet. Someday I hope to try this Lord willing!
    Emily recently posted…Friday Favorites: A Day of ThanksgivingMy Profile

    1. Jess

      December 9, 2016 at 11:45 am

      YES, It’s SO creamy, Emily!!

  • Deborah @ Confessions of a mother runner

    November 25, 2016 at 6:32 pm

    Oh wow how creative and super delicious looking!
    Deborah @ Confessions of a mother runner recently posted…Warm Up With Mizuno Breath Thermo Cold Weather Wear-ReviewMy Profile

    1. Jess

      December 9, 2016 at 11:44 am

      Thanks, Deborah!! It’s such a nice little treat.

  • Esther

    November 29, 2016 at 4:10 pm

    Yes please and thank you! I need to get some of this wiped up ASAP!
    Fun memories from your childhood too 🙂
    Thanks for sharing 🙂

    1. Jess

      December 9, 2016 at 11:43 am

      Thanks so much, Esther! xoxo

  • Diana @ Live Lean Eat Green

    December 1, 2016 at 11:50 am

    At first I thought this was a giant bowl of cookie dough and was like….sign me up! But ICE CREAM…even better! Looks delish!

    1. Jess

      December 9, 2016 at 11:43 am

      Hahaha I think you’re on to something, Diana! Pumpkin chocolate chip cookie dough….

  • Sarah

    December 2, 2016 at 9:06 am

    Oh yes I’d love a bowl of that please!! Pumpkin ice cream with chocolate chips or even caramel sauce… oh you’re making me want ice cream for breakfast!

    1. Jess

      December 9, 2016 at 11:42 am

      Aw come on over – I’ll whip us up some more!

  • Jamie King

    December 16, 2016 at 12:03 pm

    um, this looks AMAZING. Your photos are gorgeous. I want to eat all the ice cream right now! 🙂

Comments are closed.