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!
Servings 4 servings
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.
*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.