Dairy Free, Vegan Pumpkin Ice Cream Recipe

This vegan ice cream is dairy free, creamy and delicious

Vegan Pumpkin Ice Cream Recipe

Need a satisfying dessert to take to that holiday get-together? This dairy-free, vegan pumpkin ice cream has no dairy products and can be made with either sugar or agave nectar. Agave won’t cause spikes in your blood sugar, so most people with blood sugar issues, like diabetics, can eat it.

You don’t need an ice cream maker to prepare this recipe, but it’s highly recommended. I saw one model for sale at the local warehouse club today for less than $20. What a bargain!

Using a machine makes the texture smoother and creamier, and it does all the work for you. But most ice cream machines have a gel canister that you need to freeze for 24 hours before you use it, so keep that in mind. If you already have a machine, or want to try to make one without it, go for it!

This recipe is from my cookbook, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites.) Top it with some chopped pecans if you like.

The flavors of fall come together in this comforting, creamy, spicy ice cream. You can use pumpkin which you cook yourself and mash, or purchase canned pumpkin puree, normally used to make pumpkin pies with.

Dairy-Free, Vegan Pumpkin Ice Cream

3/4 cup tofu
1/2 cup oil
1-1/4 cup rice milk or other nondairy milk
3/4 cup agave nectar or sugar
3/4 cup pumpkin puree
2 teaspoons vanilla
3/8 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Combine all ingredients in a blender. Blend for 40 to 60 seconds, or until well blended and sugar has dissolved. You may need to stop the blender and use a spatula to scrape the sides down before continuing.

Chill at least 2 hours in the refrigerator, or until cold.

Freeze in an ice cream maker according to the manufacturer’s directions.

To make without an ice cream machine: Make the base and put it into a shallow, wide container in the freezer. Every 30 to 60 minutes, mix it vigorously with a fork, breaking up the ice crystals that form. This helps to get a creamier texture. Repeat until the mixture is mostly frozen. Transfer to an airtight container and freeze until firm enough to serve. Total freezing time is about six to eight hours.

Disclaimer: I am affiliated to the products recommended on this site.

3 Responses to Dairy Free, Vegan Pumpkin Ice Cream Recipe

  1. jn on May 25, 2013 at 3:46 pm

    Thanks for a recipe that doesn’t require full-fat coconut milk! Not only do I not like making everything taste like coconut, but part of the greatness of vegan ice cream is that it can be relatively healthy and low-fat – but not if it’s made with full-fat coconut milk! I’m going to make this recipe this weekend.

  2. jn on May 26, 2013 at 4:19 am

    I made it, and it was delicious and very creamy! Thanks again.

  3. 4alina on May 26, 2013 at 4:51 am

    Awesome! Thanks for the feedback. Good to know it worked with non-full-fat coconut milk, too!

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