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.
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
Not too sweet
& 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 1/2 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 1/2 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 (176 C) 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.