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+ servings
two vegan pumpkin ice cream in cones in a glass.
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4.64 from 11 votes

Vegan Pumpkin Ice Cream

Delicious vegan pumpkin ice cream is no churn and easy to make! Made with minimal ingredients! It will blow your mind! 
Prep Time10 minutes
Cook Time0 minutes
Freezing Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 542kcal

Ingredients

Instructions

  • If making vegan condensed milk, make that first.
    *Skip this step if using store bought.  
  • If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.
    *If using store bought, pour out the contents of the tub and whip it. 
  • Beat in vegan condensed milk, pumpkin, salt, vanilla extract, and all the spices.
  • Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.   
  • Scoop out amount desired as needed.
  • Yields approximately 1 pint.

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1cup | Calories: 542kcal | Carbohydrates: 17g | Protein: 5g | Fat: 46g | Saturated Fat: 41g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 174mg | Potassium: 548mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 1648IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 7mg