Pumpkin Pie Ice Cream, Vegan

Prep Time

1 hour – does not include roasting of pecans or soaking of cashews.

Cooking Time

N/A – Freeze time – 2 – 4 hours

Yields

5 (1/2 cup) servings

Ingredients

ICE CREAM

  • 1 cup raw cashews (soaked for 4-6 hours or in boiling hot water for 1-2 hours*)
  • 3/4 cup Full-Fat Coconut Milk (sub Oat Milk and 2 Tbsp Olive Oil if you don’t want to use Coconut Milk.)*
  • 1/2 cup pumpkin purée (NOT pumpkin pie mix – the puree is JUST pumpkin)
  • 1/4 cup date syrup (sub maple or honey if not vegan)
  • 4 dates (soak in the alternative milk that you are using for about 15 minutes)
  • 2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2 tsp pumpkin pie spice
  • 1 Tbsp pumpkin pie spice (or sub 3/4 Tbsp cinnamon and 1/4 Tbsp nutmeg)
  • 1 Tbsp Spiced Rum (optional)*

ROASTED PECANS (optional, but oh so good)

  • 1/3 cup raw pecan halves
  • 3/4 Tbsp olive oil (or avocado oil)
  • 3/4 Tbsp date sugar
  • A pinch each of sea salt, cinnamon and cayenne pepper

Directions


FOR THE PECANS (see prepare ahead notes) –

  1. Preheat oven to 350 degrees F (176 C) and place pecans on a foil-lined baking sheet. Toast for about 8 minutes.
  2. In the meantime, combine the olive oil, brown sugar, sea salt, cinnamon and cayenne.
  3. Remove toasted pecans from oven and toss with oil and spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
  4. Let cool completely. Store leftovers in a jar for up to 1 week.

FOR THE ICE CREAM

Make sure your churning bowl is well-chilled (see Prepare ahead notes)

  1. Once soaked, add well-drained cashews and remaining ingredients (up until the pecans) to a blender and blend until creamy and smooth – about 3-4 minutes, using the “liquify” or “purée” setting if you have the option to get it really creamy.
  2. Taste and adjust sweetness/flavors as needed.
  3. Add mixture (without the pecans) to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled – about 45 minutes. It should resemble thick, soft serve.
  4. Add toasted (and cooled) pecans, if using and stir in.
  5. Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
  6. Take out of the freezer and thaw for 30-40 minutes before serving to soften.
  7. Serve with roasted pecans (see next step) if desired.

Prepare Ahead Notes

The day before you’re going to make the ice cream –

Prepare the pecans.

Set your churning bowl in the freezer the night before to chill.

Soak your cashews the night before. Rinse and drain before using. (Alternatively, 2 hours ahead of making the ice cream, place raw cashews in a dish or jar, bring a large pot of water to a boil, then pour over and soak at least 1 hour, no longer than 2. Drain as usual.)

*Other Notes

The Coconut Milk makes it nice and creamy, but if you’d rather use Oat Milk, make sure to add the olive oil so that it gets a creamier consistency.

The Rum (or another alcohol that you choose, vodka, bourbon, etc.) is added to make the ice cream freeze just a little less hard. It is optional but I do find that I like the texture better with it in.