Man oh man. Friends, this is a vegan ice cream revelation.
Pumpkin and spice and everything nice rolled into creamy, dreamy 10-ingredient bliss. Let’s do this!
This recipe starts with a base of soaked cashews for extra creamy texture.
And to avoid any flavor clashes, I went with almond milk and olive oil rather than my first love, coconut milk and coconut oil. This ensures the creaminess is still in tact, but the flavor of the pumpkin really shines through.
Other perks?
No chilling required pre-churning
Sweetened with maple syrup & brown sugar for a rich, deep amber flavor
Packed with real pumpkin puree
Speckled with pumpkin pie spice & ground cinnamon for extra warmth
And, it churns up beautifully. Just look at that!
This ice cream is the real deal. It’s
Creamy
Rich
Pumpkin-y
Not too sweet
Subtly spiced
Simple
Fast
And perfect for fall
This ice cream reminds me of the chilled pumpkin pie my family makes for Thanksgiving. It’s perfectly sweet, loaded with creamy pumpkin puree, and subtly spiced. The combination of flavors and textures seriously melt in your mouth.
To take things to the next level, top your scoop with some plump coconut whipped cream and brown sugar roasted pecans (recipe below!). It’s like the pumpkin pie sundae of your dreams.
Oh man, coconut whip and pecans or not, this ice cream is where it’s at. If you give it a try, let us know! Be sure to take a picture and tag it #minimalistbaker on Instagram so we can be fall ice cream buddies. Cheers and happy fall!
- 1.5 cups raw cashews, soaked for 4-6 hours, or in boiling hot water for 1-2 hours*
- 1 cup dairy-free milk (such as unsweetened almond, light coconut or rice)
- 3 Tbsp olive oil
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup (sub agave or honey if not vegan)
- 1/4 cup + 2 Tbsp brown sugar
- 1.5 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 tsp ground cinnamon
- 1/2 cup raw pecan halves
- 1 Tbsp vegan butter (such as Earth Balance | or sub olive or grape seed oil)
- 1 Tbsp brown sugar
- pinch each sea salt, cinnamon and cayenne pepper
- Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending. Alternatively soak in boiling water for 1-2 hours (see notes).
- Once soaked, add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using the "liquify" or "puree" setting if you have the option to get it really creamy. Taste and adjust sweetness/flavors as needed.
- Add mixture 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.
- 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.
- Take out of the freezer and thaw for 30-40 minutes - or microwave (gasp!) for 15-20 seconds - before serving to soften. Serve with brown sugar roasted pecans (see next step) and coconut whipped cream for extra oomph.
- FOR THE PECANS: Preheat oven to 350 degrees F and place pecans on a foil-lined baking sheet. Toast for about 8 minutes.
- In the meantime, melt butter in a small skillet or in the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.
- Remove toasted pecans from oven and toss with butter 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.
- Let cool completely. Store leftovers in a jar for up to 1 week.
*Prep time does not include soaking cashews or freezing.
*Nutrition information is a rough estimate for 1 of 7 1/2-cup servings without toppings or pecans.
*Adapted from Post Punk Kitchen.
This is perfect for the last few Indian summer days before the full-on cold weather sets in. :) Every time you post an ice cream recipe I kick myself for not having an ice cream maker. Ah well, maybe next summer I’ll finally get one.
Agreed! Perfect for those warmer fall days. But really, I’d eat ice cream all year!
Ever since I tasted my first caramelized, roasted pecans at a staff dinner when I was 19, I have been a convert to their crunchy, sweet, and toasted ways. Joining them with pumpkin is a favourite of mine, and though I usually use them in pie form, I am tempted to try the ice cream version. Thanks for the recipe!
Agreed! What a lovely flavor combo. Hope you enjoy this recipe!
Something about making your own ice cream seems so…decadent. As a lover of all things pumpkin, I am especially excited for this recipe! Also, how awesome are you for making it vegan?!
Thanks for the kind words! Hope you give it a try :D
Oh man, candy some pecans and they just make everything better! This ice cream is gorgeous!
Trader Joe’s was sampling a beer float with pumpkin beer and pumpkin ice cream that I couldn’t try because it wasn’t vegan. I am DEFINITELY going to try it with this recipe when I get my hands on an ice cream maker. It looks so good!
bummer! Trader Joe samples are still the best though. Let us know if you give this a try! I have a boozy recipe coming up with this ice cream, too, so stay tuned!
I cannot wait to try this recipe when I go home for Christmas and can use my mama’s ice cream maker!! This recipe looks unreal!
Sounds like the perfect time to try it!
I came onto your site today to look up a past ice cream recipe to use as a base, since I wanted to make pumpkin ice cream. But to my surprise, you had this recipe up! I know this will taste 100 x’s better than what I would have made haha. Definitely making this today for the family!
Thank you for such a lovely recipe :)
Yay! Let us know how it goes, Briana!
Oh man, this looks incredible! As I saw it, the first thing I was thinking was “they should top this with some coconut whip cream”…it’s like you read my mind. Definitely gonna try to make this!
ha! Thanks Nicole. How could I resist coconut whip?
I was just thinking about a vegan pumpkin pie ice cream yesterday! You read my mind… those pecans look awesome, too :)
When I was a kid we had little drive through Farm Stores and at this time of year they came out with pumpkin ice cream, hands down my favorite. This is terribly exciting…your recipe!
Yay! Let me know if you give it a try!
Which brand of vegan brown sugar do you recommend? Where do you buy it?
Thank you.
I love Trader Joe’s Organic Brown Sugar!
This looks amazing dana – I love the sweet roasted nuts on top – yum!
Thanks Millie! It really sends it over the top :D
It looks so good with pecans !! I would love to try !
Last year I did a pumpkin sorbet and we loved it…
This is so beautiful! As if my pumpkin addiction hadn’t gone far enough now I get to combine it with ice cream! You are such an enabler to my addiction ;)
sorry? not sorry? Ha! Hope you enjoy this recipe, Gabby!
And I thought that my pumpkin cravings had died down a little….not one bit after seeing this recipe, yum!! My one question though, we aren’t vegan, just pick a lot of vegan recipes because of my daughters egg allergy, she also has a tree nut allergy, is there an alternative to the cashews? We usually just sub out organic milk for almond milk when I’m making, but the cashews in so many vegan recipes has me stumped! Any advice would be helpful because I really want to make this!! Thank you!
Hmm, I would recommend that you could sub in extra olive oil, extra vanilla extract (to help with ice crystals) and use very full fat milk in place of the cashews and almond milk in this recipe to make it super creamy! Hope that helps!
Thanks for the tip re: omitting cashews. We also have egg + nut allergies, which is why I love making my own ice cream. This one will be added to the Thanksgiving dessert table!
Hell yah munchie approved, Im jealous of your photos.
Do you absolutely have to churn this? Could you spread the creamy mixture right from a Vitamix into a cold baking dish and Put it in the freezer? I don’t have an ice cream maker but, boy, this sounds so good.
That would work! Although, it won’t get “as” creamy. Good luck!
YAY! And more YAY! I’m *so* thrilled to see an ice-cream that doesn’t use coconut, which I’m allergic to and everyone seems to love – so excited to make this asap! :D
I don’t have words… I love how the base of this ice cream is made with raw cashews. So it’s totally healthy right? I like how you roll ;)
Okay, when I’m off of Whole30 I’m DOING this! It looks amazing, Dana!!
How’s the Whole 30 going?! My friend has done it off and on this year and loved it. Good luck, Kelli!
It’s going great! I’m loving not feeling bloated. :)
I have been toying with getting an ice cream maker and pow, this just tipped the balance! Fab looking ice cream.
Thanks Elyse! This recipe is worth getting one for alone!
This was so good, fast, and easy to make!
Another amazing recipe…Just made this last night and it tastes just like creamy pumpkin pie filling YUM! I was a bit worried if there wouldn’t be enough fat in it as to make it creamy, but you proved me wrong :)
Yay!!!
This sounds SO good this time of year! I’m looking forward to experimenting with pumpkin.
I’ve always loved how your recipes are simple and and stunning! And your blogger pages are so helpful too. John’s been a great help in giving advice for starting up my blog. {Thanks so much!}
Ah, so kind! Thanks Mandie! John is super knowledgeable, eh? Glad we can inspire/help!
I can’t wait to give this a try! Do you think it’ll keep longer in an airtight container in the freezer? I’m looking to make this over the weekend but won’t use it until Thanksgiving. Thanks!
It should keep for up to a week in the freezer, though best when fresh. Hope that helps!
Why the cashews? Can you omit them or will it mess up the consistency? Is there anything else you can substitute for them?
Cashews make this recipe creamy and rich! I wouldn’t go without them personally. But if you did, I’d recommend using two cans full fat coconut milk in place of the almond milk and cashews.
ummm.. yes please! What an amazing fall treat!
I love your recipes and I am so happy you posted a pumpkin ice cream since I love everything pumpkin! ! I made it today and while the flavor is heavenly, the texture was a bit gritty. I soaked my cashews for 2 hours in boiled water. I pureed all my ingredients in the food processor for a good amount of time. Any suggestions on what I may have done incorrect and can do the next time I make it? Thanks!
I just made this and had the same problem. :( delicious flavor, gritty texture, in spite of soaking the raw cashews overnight and blending for even longer than recommended, and I have a very powerful blender. I was going to serve it for a birthday party, but I don’t like to do that unless the vegan version is comparably delicious to the regular. I had high hopes, but this one is not as good.
I will say, however, your coffee ice cream is amazing, and I don’t even like coffee. That’s why I was confident this one would work, as well. Sounds like other reviewers haven’t had the same problem, so it may be something in my end!!
just made this and the flavor is amazing!!! i think the basic recipe with a 1/2 a cup of irish moss would make a delish mousse :) thank you for such great recipes!! every time they are perfect to texture, taste, and ease.
This looks amazing! May I ask what ice cream maker you use? Been deciding whether or not to buy one, and this recipe convinced me. : )
Am looking forward to trying this but am wondering if you tried it with coconut oil instead of olive or if you think that would work?
This recipe sounds so easy yet so decadent and yummy! I am wondering though, is it possible to substitute some other kind of bowl for an ice cream maker bowl and get similar results?
I read this recipe and thought it sounded so smazingly amazing that I went out and bought an icecream maker (Thank you, eBay!) especially for it. This is the first ever icecream I’ve made, other than shaking ice-and-rock-salt-and-sugary-cream-filled-Ziplock-baggies, and I am so impressed. This pumpkin pie icecream is divine and addictive! Thank you!
Love to hear it! xoxo
Best tasting pumpkin ice cream. I found your sight when looking for a gluten free pizza recipe and I’m so glad I did, because every recipe I have tried has been easy and delicious. My goal is to make everything on your sight. I’m a grandma with little computer/technical skill, so for know I can’t send pictures. However, I can tell you, every recipes I have tried has tasted great. Thank you.
Ah, thanks Leslie! So glad you’re enjoying the recipes so far. So kind to share!
Wow, I have tried two of your recipes and I love you guys. The Vegan Pumpkin Pie Ice Cream is totally awesome. I wanted to eat it out of the food processor and not even wait for it to freeze. I also tried the Pumpkin Granola(you can tell I like pumpkin) and it is fabulous as well. I will definitely be trying more recipes. So glad I don’t have to buy an ice cream maker to make the ice cream. Thank you so much for posting these recipes!
Wow! I just made this for Thanksgiving and I think only about half of it made it into the freezer after everyone had a taste and went back for more! It is, hands down, the best pumpkin ice cream I’ve eaten.
I made this last night and served it for friends with a gingerbread I had baked. It was perfection! Thanks for sharing!
Ooh yum!
Is there a reason it will only keep for one week in the freezer? Will the addition of xanath gum make it last longer?
Hi
Could you sub coconut sugar for brown sugar? Would it still taste the same?
Thanks!
I think so! It will taste different, but if you’re OK with coconut, then yes!
Awesome!! I like to cook without refined sugar so I omitted the brown sugar, and it was perfect – just the right amount of sweetness. Best pale ice cream recipe I’ve tried so far for sure. All other types have used coconut milk and I’m not a big fan of the coconut flavour.
I made this recipe last year for Thanksgiving, and the taste was amazing as I was making it (that is, spooning out samples as it churned). However, after the freezing process, the ice cream turned rock hard and was inedible – much to my disappointment. Any idea what went wrong? I followed the recipe exactly with no substitutions. I used a Pyrex, glass, round container, which is what I normally use for homemade ice creams. This was my first time making a nut-based ice cream, and I so want it to be successful this year since my sister is allergic to coconut! Any advice would be great before I try to attempt it again!
Hmm, did you let it rest at room temp for a bit before scooping?
Yes, I let it sit at room temperature for actually quite some time, and it never thawed correctly enough for us to enjoy. With coconut-based ice creams, which I’m used it, the ice cream would soften up within 10-15 minutes. This ice cream never did that. I’m stumped what I did wrong.
Was looking for a pumpkin ice cream made with cashews and found yours. Why do you use olive oil?
Can one sub another oil……like grapeseed oil or coconut oil?
You can definitely sub another oil! It just adds extra creaminess :D
Can you taste the olive oil in the ice cream? Did you use a “light” olive oil?
You can’t taste it! I used regular olive oil.
I just made this in my new cuisinart 2 quart ice cream marker ( which I bought to make this recipe). It is a revaluation! So creamy! I’ve been vegan for just over two years and I have missed truly creamy ice creams and can’t justify spending $6-$8 on one pint of nut based ice creams at wholefoods….this recipe has just awakened my taste buds to all the possibilities cashews and my ice cream maker can create!!! Thank you, thank you, thank you!!!!
Wonderful! Thanks for sharing, Deese!
Do you think it will be find if I use roasted unsalted cashews? I’m about to make it but don’t want to spoil it. Thank you
Afraid not. They need to be raw!
My dairy free husband loves ice cream. I usually use coconut milk but this sounded interesting. It was absolutely delicious! The whole family loved it!
Wow! This really is a revelation! I just made the recipe and it is so very creamy and delicious. Thank you for sharing.
This looks amazing! Hubby adores pumpkin everything! I’m allergic to almonds… any suggests on subs? I am perfectly good with coconut.
was not impressed with the grainy texture of the ice cream. maybe processing the nuts alone would of made a difference. not one that I will make again… sorry
Perfect! I doubled this recipe and brought it to a friend’s birthday party! It was a hit! I was so excited that everyone seemed to love it! It tasted exactly like pumpkin pie, in ice cream form. So delicious and everyone was impressed that it was vegan- they kept asking me how I made it and what was in it! Thanks, for making me look good! :) This is the 3rd ice cream recipe I’ve tried from your website and loving all of them!
Yum, yum, yum. I have been seriously missing Dairy Queen’s pumpkin pie blizzards. Last gal, I “cheated” and got one- totally not worth breaking vegan, gastronomically speaking. Made this recipe tonight and it’s delish! Thanks!
What if you don’t have an ice cream churner? Any recommendations on how to still use this recipe? Love your recipe!
Hi, I have a nut allergy and was just wondering if I could replace the almond milk and such with soy or coconut substitutes and how would that affect the flavor? Thank you!!
Hi! I’d probably recommend trying to modify this recipe! Maybe even use pumpkin putter instead of puree for a more intense taste.
Hi Dana,
I noticed that a your ice cream recipes are similar to your pie filling recipes, using either coconut cream, cashew cream, or both.
1. Do you think the ice cream recipes could be poured into a pie crust and either frozen or refrigerated until thickened/hardened?
2. Can cashew cream be replaced with coconut cream in the pies/ice creams?
Thanks for the great recipes!
I do! 1. Yes, that should work. Just set out for 20 minutes before slicing. 2. It’s not always a 1:1 swap, so I recommend only subbing half.
I can’t believe how quick and easy this is to make. It is delicious. Thank you MB!
The texture wasn’t great, but I think that must be my fault (something to do with the cashew process). The real issue was that for some reason I had a really strange after taste. I kept trying it and was really confused because I followed the recipe and all of the comments seem to be positive. I tried adding things to change the flavor but nothing helped and I ended up throwing it all away. :/