Recipes

Vegan Pumpkin Spice Ice Cream

The pumpkin spice cravings are real for me this season, but instead of rushing to Starbucks I stepped out of the warm and fuzzy autumnal comfort zone and made Pumpkin Spice Ice Cream!

This dessert will impress all of your #PSL-obsessed friends because it’s the real deal! And the best part is you don’t need a fancy ice cream machine to make it. This vegan pumpkin spice ice cream contains real pumpkin and is creamy, spicy and sweet.

PumpkinSpiceIce3

For the ultimate Pumpkin Spice Latte feel – why not add some espresso to the recipe? Next time I might even add chocolate chips!

Pumpkin Spice and Everything (N)ice Cream

  • Servings: 12-14
  • Difficulty: medium
  • Print

Ingredients

  • 2 cans of 400 ml coconut milk, chilled
  • 250 gr pitted dates
  • 1 tbsp agave syrup
  • 1/2 can/212 gram pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves

Directions

  1. Place a large mixing bowl in the freezer to chill for 10 minutes
  2. Soak dates for 10 minutes in hot water and then drain. Add dates to a food processor and process until it’s a thick paste. Add a bit of water if it’s too thick. Set aside.
  3. With a spoon scoop out the coconut cream, reserving the clear liquid that remains for other uses. Place in chilled mixing bowl and whip until creamy and smooth.
  4. Add the date paste and pumpkin puree. Also add the spices. Whip until fully incorporated.
  5. Transfer to a freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
  6. After a couple of hours you can take this out for a chilled mousse-like ice cream. Leave overnight for a firmer ice-cream. Enjoy!

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