Even in the cooler months, Hannah Kaminsky doesn’t let go of her ice cream. Instead, the flavors morph to seasonal delights like eggnog, candy cane, gingerbread, and the wonderful vegan pumpkin pie ice cream recipe below.
As Hannah says, “Put on a sweater and crank up the heat, because there’s no way the ice cream will stop churning out of my kitchen!”
Okay, now this is a real tough recipe, so are you ready? … Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous.
Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions.
Transfer into an air-tight container and freeze until solid before serving.
Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!
Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She works as a food stylist and recipe creator for several international publications, and is currently pursuing a career in food photography. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.
Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. See Disclaimer