Vegan Pumpkin Pie Ice Cream


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.

Vegan Pumpkin Pie Ice Cream Recipe

Special Diet Notes: Pumpkin Pie Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Pumpkin Pie Vegan Ice Cream
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. Optionally top with graham cracker crumbles.

About Author

Alisa is the founder of, 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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