This no-churn Vegan Pumpkin Ice Cream is made with whipped coconut cream, sweetened with dates, and seasonally flavored with pumpkin puree and pumpkin spice.
Soak the dates in hot water for about 10 minutes, then puree in a food processor. Add a little water at a time as needed until smooth and creamy.
Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.
Add half of the date paste, the pumpkin puree and spice, vanilla and salt and mix to incorporate. Taste the mixture for sweetness and add more date paste if needed; * see Notes.
Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.
Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.
Optionally, add pecans or walnut for some crunchy texture.
Try some instant espresso powder in the mix will produce more of a pumpkin spice latte flavor.
Notes
*coconut milk will produce less cream and not as much sweetener will be required. I used coconut cream and added almost all of the date paste.
Nutrition
Nutrition Facts
Dairy-Free No Churn Pumpkin Spice Ice Cream
Serving Size
1
Amount per Serving
Calories
262
% Daily Value*
Fat
19
g
29
%
Saturated Fat
16
g
80
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
87
mg
4
%
Potassium
386
mg
11
%
Carbohydrates
26
g
9
%
Fiber
4
g
16
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
1819
IU
36
%
Vitamin C
2
mg
2
%
Calcium
22
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.