Pumpkin Pie Ice Cream (Raw & Vegan)

Today’s recipe comes as a courtesy of my friend, Marlena. She is a certified clinical nutritionist who specializes in detox, recipe development, and helping people heal their relationships with food and their body. I hope you all enjoy this decadent ice cream, which is not only properly combined, but is also dairy-free, soy-free and naturally sweetened!

I’m so excited to be sharing with you what is probably my most indulgent raw and vegan dessert recipe of all time! I’ve loved this blog for years, and Megan’s grain-free baking recipes allow me to indulge in a favorite pastime without paying the price that comes with eating grain-based baked goods. Thanks so much for sharing your discoveries, with all of us Megan!

I know how important dessert and rich fare is to enjoying a healthy diet and making it a sustainable lifestyle change. I hope that this recipe will add to your healthier dessert repertoire.

pumpkin pie ice cream in a bowl

All you need to create this ice cream is a high speed blender. You don’t even need an ice cream maker thanks to the creamy perfection that is cashew butter.

Since this is a pretty foolproof recipe, feel free to adjust the amount of maple syrup, coconut milk, and carrot juice to suit your tastes. You DO want to use the large amount of cashew butter to give it a creamy texture. If you reduce the amount of it, you’ll have a more sorbet – like ice cream, which is still very delicious.

This ice cream is just as rich, if not more rich than dairy ice cream. I hope you love it as much as I do!

Pumpkin Pie Ice Cream
makes 4 cups

Ingredients:

2 cups cashew butter (raw is best)
1 cup coconut milk (canned or you can make your own)
1 cup carrot juice
1/2 cup maple syrup
2 tbsp vanilla extract
1 tbsp cinnamon
2 tsp ginger
3/4 tsp nutmeg
1/4 tsp clove

Directions:

Combine all of the ingredients in a blender, and blend thoroughly. Pour the mixture into a parchment paper lined loaf pan or a large bowl, then place in the freezer. After about 2 and a half hours the consistency will be perfect. Like a pint of your favorite dairy ice cream after it sits out for a few minutes to thaw.

Because this is so rich, just a scoop or two will probably satisfy you.

5 from 1 vote
pumpkin pie ice cream in glass dish
Pumpkin Pie Ice Cream (Raw & Vegan)
Prep Time
15 mins
Total Time
15 mins
 

A creamy, dairy-free ice cream made with just a blender!

Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Ice Cream
Servings: 8
Calories: 510 kcal
Author: Megan Gilmore
Ingredients
  • 2 cups cashew butter (raw is best)
  • 1 cup coconut milk (canned or you can make your own)
  • 1 cup carrot juice
  • 1/2 cup maple syrup
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 2 tsp ginger
  • 3/4 tsp nutmeg
  • 1/4 tsp clove
Instructions
  1. Combine all of the ingredients in a blender, and blend thoroughly.
  2. Pour the mixture into a parchment paper lined loaf pan or a large bowl, then place in the freezer.
  3. After about 2 and a half hours the consistency will be perfect. Like a pint of your favorite dairy ice cream after it sits out for a few minutes to thaw.

Hope you all enjoy!

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Comments

Brittany

yum! raw, vegan pumpkin ice cream are you kidding me!? this is a freezer must have! thanks for the recipe!!

joanna

wouldn’t a more fitting name be something like “carrot cake” ice cream since there is no pumpkin?? haha

    Marlena

    Hi Joanna, The spices in this recipe are why I titled it “Pumpkin Pie Ice Cream”. Carrot cake uses only cinnamon. The carrot juice is sweeter and more flavorful than pumpkin and still lends an even more beautiful color!

gwen

I made butternut ice cream to serve at thanksgiving very similar but not all raw: roasted pureed butternut squash, frozen banana, coconut milk, maple syrup, vanilla beans, sea salt & cinnamon. It was a great flavor combo. i would be curious to try the cashew butter.

Marlena

Thanks so much for featuring this recipe, Megan!

Penny OLeary

I’ll bet gwen’s recipe with pumpkin and pumpkin pie spices would be good too. Can’t wait to try this!

Abbi*tarian

Yum! Thank you, Marlena for this recipe, & thanks Megan for posting this! Marlena, this recipe is so intriguing that I went over to your blog & bookmarked it, as I wasn’t yet familiar with you & it. I’m looking forward to getting to know more of your recipes! Also, I’m just starting to notice that it seems like I can only have cashews once in a while. Could we use another nut butter in this? I’ve been meaning to get some macadamia nuts & make my own macadamia nut butter in my food processor. I wonder if that would be a good substitute?

    Abbi*tarian

    I also love that this can be made w/o an ice cream maker, as I don’t have & can’t afford one, right now.

      marlena

      Abbi*tarian, I am the same with cashews, I can’t have them day after day or in too large amounts. I would imagine that macadamia nut butter or almond butter would also work really nice as a substitute since they are creamy and don’t have too strong a flavor. Alternatively you could use butternut squash or pumpkin to keep the creamy consistency but make it less heavy. I was going for a really decadent raw vegan ice cream with this recipe so I didn’t hold back with the cashew butter. ๐Ÿ™‚

      Thanks for bookmarking my blog, I’m always thrilled to connect with new healthy minded people! XO

Sandy Barnett

I am not a vegan but have a lot of health issuses. So I am always on the look out for recipes that I can make instead of buying with all the unknown things in them. Just wanted you to know that I really enjoy your site.

NAiMA

i am so trying this one for tomorrow’s dinner! i’m going to make your vegan pumpkin pie and top it with this ice cream…

Kari

Can this be done with out the cashew butter? We have nut allergies of all kinds here which lends itself to lots of challenges.

    marlena

    Yes Kari, You can substitute the cashew butter with pumpkin or butternut squash puree. It will be much lighter and not as ice cream like, but still very delicious!

Stephanie

Wow! This recipe looks incredible! I can’t wait to try it~ But you don’t need to mix it or anything after you put it into the freezer? Other ice cream recipes I’ve seen have said to do so.

Thanks!! ๐Ÿ™‚

    marlena

    Stephanie, No you don’t need to mix it after it’s in the freezer. Just blend it really well so it’s totally uniform in the blender, and it will be perfect consistency in about 2.5-3 hours. It’s so good! I hope you love it as much as I do!

Rochelle Anderson

Tried this recipe on some dinner guests last Friday. One guest could have no dairy. When I told her we were having ice cream for dessert she was unsure. I told her there was no dairy in it. Everyone loved it! It is very rich, so a little goes a long way. I served it with 2 ginger wafers. It paired wonderfully.
Thanks for all the great recipes.

    marlena

    That’s awesome, Rochelle! So glad your guests loved it!

Nicole

Can you use a different juice instead of carrot juice?

    marlena

    Probably not because the flavor of carrot juice is so subtle. If you need to substitute I would use almond milk or coconut milk, and add a little bit of stevia for the extra sweetness that the carrot would be lending to the recipe.

Ben @ Rocksalt Shop

This looks delicious and fool-proof, any chance I could sneak it past my kids without them making a fuss?

    allyson

    This was very yummy although it took longer to set for me. I cut down the spices by a quarter and my 2 & 5 year old ate it up.

Marie

I make this ice cream all year round because it is so delicious!

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