pumpkin pie ice cream in glass dish

Pumpkin Pie Ice Cream (Raw & Vegan)

Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Ice Cream
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 510 kcal
Author: Megan Gilmore

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

Print

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.