Pumpkin Pie Ice Cream Cup


This pumpkin pie ice cream was a Runner-Up Recipe from the Galaxy Foods Dairy-Free Ice Cream Contest. The entrants used Galaxy’s vegan cream cheese alternative to create a vegan ice cream recipe.

This recipe was created by Brad Wolff.

Pumpkin Pie Vegan Ice Cream Cup Recipe

Pumpkin Pie Vegan Ice Cream Cup
Prep time
Total time
The recipe takes just 10 minutes to prepare, but allow for several hours of chilling time!
Serves: 6 servings
  1. Put the oil, xanthan, lecithin, and spice in a small bowl and whisk until the xanthan is dissolved.
  2. Pour the coconut milk into a blender along with the cream cheese alternative, pumpkin, and agave.
  3. Blend on high 30 seconds
  4. With blender still running on high, slowly pour the oil mixture into the blender
  5. Continue to blend until all ingredients are thoroughly blended
  6. Set blender container in a refrigerator to cool for 2 hours
  7. Pour into ice cream maker and follow manufacturer's directions
  8. Serve immediately or pack into a freezer container and freeze for several hours
  9. To serve, scoop ice cream into small bowls and level the tops
  10. Top with vegan whipped cream, preferably coconut based
  11. Crumble a graham cracker over each one

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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