Vegan Pumpkin Ice Cream
Creamy homemade ice cream made with real pumpkin, brown sugar, pumpkin spice flavor and candied walnuts. This Vegan Pumpkin Ice Cream is the perfect dessert for fall!
Servings 10 servings
Equipment
- ice cream maker
Ingredients
Candied Walnuts
- ½ cup walnut halves and pieces
- 2 tablespoon brown sugar
- ½ tablespoon non dairy butter
- 1 tbsp water
Pumpkin Ice Cream
- 13.5 oz canned coconut milk full fat, not lite
- 1 cup pumpkin puree
- ¾ cup packed brown sugar
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
Candied Walnuts
- Line a baking sheet with a silicone mat or parchment paper. Set aside. In a small skillet, add walnuts, brown sugar, non dairy butter and water. Heat over medium, stirring as butter melts and sugar dissolves. Continue to cook for about 5 minutes until walnuts are toasted and golden, stirring often.½ cup walnut halves and pieces, 2 tbsp brown sugar, ½ tbsp non dairy butter, 1 tbsp water
- Transfer walnuts to baking sheet spreading out in a single layer. Cool completely. Store in a container with a lid until ready to fold into ice cream.
Pumpkin Ice cream
- In a bowl, combine coconut milk, pumpkin puree, brown sugar, pumpkin pie spice, salt and vanilla. Whisk very well to throughly incorporate.13.5 oz canned coconut milk , 1 cup pumpkin puree, ¾ cup packed brown sugar, 2 tsp pumpkin pie spice , ¼ tsp salt, ½ tsp vanilla extract
- Cover and refrigerate for 2 hours or up to overnight. Don't skip this step. Chilling the mixture gives the sugar time to fully dissolve for a smoother, creamier ice cream.
- Follow the manufacturer's instructions for your model of ice cream maker to freeze.
- Scoop churned ice cream from maker bowl into another bowl that has a lid. Use a large spatula to fold in candied walnuts. Cover and freeze for 3-4 hours until firm before serving.
- To make ice cream without an ice cream maker: Line a loaf pan or other similar container with parchment paper to protect the surface from damage when scooping ice cream later. Transfer the cream mixture to the pan. Place in freezer for about one hour to firm enough to add candied walnuts. Carefully stir in walnuts after mixture firms up a bit. Return pan to freezer to freeze fully, 2-3 more hours.
- When ready to serve, allow to thaw briefly and scoop as normal.
