Vegan Pumpkin Pie Ice Cream
Prep time
Total time
The recipe takes just 10 minutes to prepare, but allow for several hours of chilling time! If required by the instructions, make sure your ice cream maker insert has been in the freezer for at least 24 hours. If not, the ice cream might not set up.
Author: Brad Wolff
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
- ¼ cup neutral-tasting oil (your favorite type for baking)
- ¼ teaspoon xanthan gum
- ¼ teaspoon liquid lecithin
- ¼ teaspoon pumpkin pie spice, or more to taste
- 1 (14-ounce) can full fat coconut milk
- 1 (8-ounce) tub dairy-free cream cheese alternative (Brad used Go Veggie)
- ½ cup canned pumpkin puree
- ¾ cup agave nectar
- Dairy-free graham crackers, for serving, optional (use vegan or gluten-free graham crackers if needed)
Instructions
- Put the oil, xanthan gum, lecithin, and spice in a small bowl and whisk until the xanthan is dissolved.
- Pour the coconut milk into a blender along with the cream cheese alternative, pumpkin, and agave. Blend on high for 30 seconds
- With the blender running on high, slowly pour the oil mixture into the blender
- Continue to blend until all ingredients are thoroughly blended
- Set the blender container in your refrigerator to cool for 2 hours
- Pour the cooled mixture into your ice cream maker and follow manufacturer's directions
- Serve immediately or pack into a freezer container and freeze for several hours
- To serve, scoop ice cream into small bowls. Optionally top with graham cracker crumbles.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pumpkin-cheesecake-ice-cream