Pumpkin Spice Ice Cream

Pumpkin Spice Ice Cream

This is a very rich and creamy dessert that tastes surprisingly similar to (and possibly even better than) pumpkin pie. I like to top it with coconut whipped cream, and I’ve found a great recipe and step-by-step photo tutorial for making it here.

This is  the perfect dessert to share with non-vegan friends and family around the holidays; they’ll be pleasantly surprised how creamy and delicious a vegan dessert can be!

What’s your go-to vegan holiday dessert? Share it with us in the comments section!

8 oz (1/2 1-lb package) Nasoya Silken Tofu (or whatever silken tofu you like)
3/4 cup raw or vegan sugar
1 can (15 oz) pumpkin purée or 2 cups cooked and puréed pumpkin
1 can (13.5 oz) coconut milk
1/2 cup almond milk
1 Tbsp pure vanilla extract
2 tsp pumpkin pie spice (or 1/2 tsp each cinnamon, nutmeg, cloves, ginger)

Combine silken tofu and sugar in a large bowl and stir really well with a wire whisk. You are creaming together the tofu and sugar, so just keep stirring until all the sugar is dissolved and you achieve a smooth, creamy consistency.

Add pumpkin and stir until smooth and creamy once again.

Add coconut milk (shake can well before opening), almond milk, vanilla, and pumpkin pie spice. Mix well.

Pour the mixture into your favorite 2-qt ice cream maker and let it run for about 30 minutes (times will vary according to brand).

Top with coconut whipped cream.

Servings: 10
Per serving: 329 calories (220 from fat), 24.5g total fat, 21.1g saturated fat, 0mg cholesterol, 19mg sodium, 25.7g total carbohydrate (3.9g dietary fiber, 18.6g sugar), 4.5g protein, 0% vitamin A, 5% vitamin C, 4% calcium, 14% Iron

  • Good Points: Low in sodium, very high in Vitamin A
  1. I REALLY need an ice cream maker!! I think our stupid freezer is too small for one though 🙁

    • Hey Lauren! You definitely need an ice cream maker! We make ice cream 2-3 times a week, don’t know how I would survive without it! 🙂 Time to buy a new freezer for that ice cream maker bowl!

  2. I just made this today. I am a huge fan of pumpkin. My kids, not so much! BUT they loved this!! When I was done with the ice cream maker, I quickly returned it to the freezer. I will be making this again. And again!! I loved the simple ingredients too!

  3. Just now posting but tried this I think in March and it was SO good. Definitely going to make it again soon. It is almost a crime to not have ice cream during Texas summers (grin).
    My favorite holiday dessert is baked apples. Omni relatives usually pass them by until I convince them to just take one taste, then they’re hooked. I core about 3/4 of the way down into the apple, I use Cortland or Granny Smith.. delicious ones are too soft. I put just a little turbinado sugar in the center, a little diced dried fig (not a fan of raisins), Ceylon cinnamon and a little dab of earth balance margarine. So so good, and they would probably be even better topped with one of your ice cream recipes, haha.

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