This post is all about how to make easy, creamy pumpkin ice cream.
Okay, don’t get me wrong, there has been HUGE strides made in the vegan ice cream scene. Like, huge. But, there’s a few flavors that are still pretty hard to find veganized. One of those? Pumpkin ice cream. Not totally sure what it is about pumpkin ice cream specifically, but it’s a NEED for me. Not a want. A need.
…Maybe it has something to do with my obsession with all things fall. But, I wanted to make a Pumpkin ice cream flavor that everyone could enjoy. Dairy-free? Pumpkin ice cream for you! Hate coconut? Don’t worry you get pumpkin ice cream too! Allergic to nuts? ….um. Just kidding, I’ll go into substitutions below. But really, this ice cream is very allergy-friendly without sacrificing taste or texture.
This post may contain affiliate links. Read more about my affiliate policy here.
A few things I want to mention before diving in:
- This pumpkin ice cream recipe uses a technique that involves simmering oats in (non-dairy) milk. All credit for this technique goes to My Quiet Kitchen! (Who I believe got it from Miyoko Schinner’s cookbook (The Homemade Vegan Pantry) – which has been sitting in my Amazon cart for a while now, is this a sign?). It’s genius. Normally, blending oats for awhile can give a slimy texture (you know EXACTLY what I’m talking about if you’ve ever made homemade oat milk), but it works in the ice cream because the sliminess turns into creaminess. So, thank you to both of them for this magic.
- This ice cream uses an ice cream maker. I love my ice cream maker. Ice cream…whenever your heart desires and whatever flavor you want? What more could you possibly need! But, you can make this recipe using a no churn method, it just will not be as creamy. If you plan on making ice cream regularly (it’s really fun, I promise) I would highly recommend investing in one. If not, feel free to follow a no churn guide for making ice cream.
What ingredients do I need? Can I make any substitutions?
Here are the ingredients you need (and substitutions you can make):
- Non-dairy milk – I recommend oat or almond milk. I haven’t tested other non-dairy milks, but they should work fine.
- Pumpkin puree
- Rolled oats
- Almond butter: You can substitute with any neutral nut butter (such as cashew butter). If allergic to nuts, use sunflower seed butter.
- Brown Sugar: Light or dark brown sugar is fine. In a pinch you can use granulated sugar, but the brown sugar gives a richer, caramel-like flavor.
- Maple Syrup: Feel free to substitute with another liquid sweetener such as agave, or use more brown sugar.
- Pumpkin Pie Spices: You can use a pumpkin pie spice mix or just use cinnamon, ginger, and nutmeg (you can also add cloves and allspice).
And that’s it!
If you make this recipe, please leave a comment and review below letting me know how you enjoyed it! And, I always love being tagged on your recreations on Instagram @nourishedwithnatalie.
Looking for other fall recipes? Try one of these!
Pumpkin Ice Cream (Vegan, No Coconut)
- 1 ½ cup pumpkin puree
- 3 cup non-dairy milk
- ⅓ cup rolled oats
- ½ cup brown sugar
- ¼ cup maple syrup / agave
- ¼ cup almond butter
- 2 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp salt
- Prep for making ice cream by placing your ice cream bowl in the freezer 24 hours before making this recipe
- In a small pot, add 1 cup of the non-dairy milk and the rolled oats. Simmer on medium low for 5-10 minutes, then transfer to a bowl to let cool
- To a blender add all the ingredients and blend until smooth, then place in the fridge until the mixture is cool
- Add to your ice cream maker and churn according to the instructions. For me, it took about 35-40 minutes
- Store in a freezer safe container and let soften for 5-10 minutes before serving