This Vegan Pumpkin Ice Cream is naturally dairy-free and made with only 5 ingredients! It tastes better than pumpkin pie, and couldn't be easier to make.
Before you get started, be sure to freeze the bowl of your ice cream machine at least 24 hours in advance, if your machine requires it. To prepare the ice cream, combine the cashews, pumpkin puree, maple syrup, pumpkin pie spice, and water in a high-speed blender and blend until smooth.
Pour the blended mixture into the frozen bowl of your ice cream machine, then process until the ice cream is thick and creamy, about 30 minutes.
You can serve this pumpkin ice cream right away for a soft-serve consistency, or transfer it to an airtight container with a lid and store it in the freezer for 2 to 4 hours for more firm, scoop-able consistency.
You can store this ice cream in the freezer for up to 3 months, but it does become more icy in texture over time, so it's slightly trickier to scoop later. Let it rest on the counter for 15 minutes, or until it's softer to scoop again.
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Notes
Nutrition information is for roughly a 1/2 cup of ice cream, and is just an estimate, not a guarantee. (Ice cream expands in the ice cream maker, so it could be that you'll wind up with more than 4 cups of ice cream, and then each serving will have fewer calories.)Please see the full post for substitution suggestions & tips!