Go Back
+ servings

Vegan Pumpkin Ice Cream

This rich and creamy pumpkin ice cream is made using cashews. It has hints of vanilla, maple and pumpkin pie spice! Vegan and so amazingly delicious!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 servings


  • 2 cups raw cashews
  • 1 cup pumpkin puree, unsweetened
  • 1/4 cup maple syrup
  • 2 cups non-dairy milk, plain (soy is creamiest option - almond works too though)
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 2 tsp pumpkin pie spice
  • Tools: high speed blender and an ice cream maker


  • Prep: At least 5 hours before starting, soak your cashews in hot water. Soak for at least 5 hours, overnight is optimal. Ice Cream Machine Note: Your ice cream maker container has to be completely frozen - so if it is not already in your freezer, place it in the freezer the day before you make the ice cream.
  • When ready to start the recipe, drain water from soaked cashews, rinse them a few times too. Add to a high speed blender.
  • Add all the remaining ingredients to the blender. Blend from low to high until silky smooth.
  • Start your ice cream maker and pour the mixture into the machine. Allow to churn for at least 20 minutes,or until it begins to firm up into soft peaks. Turn off machine when done and transfer to a freezer-friendly container like a bread loaf pan.
  • Freeze the ice cream just until it is firm enough to scoop -- usually 10-30 minutes. Scoop and serve! Store leftover ice cream, covered, in the freezer.
  • For cookie ice cream sandwiches: chill your cookies for a few hours before using. Then scoop ice cream onto one cookie (the smooth side) and top with another cookie. Smush the two layers together to create a sandwich. Chill in freezer or consume right away.

Nutrition Estimate

Calories: 265kcal | Carbohydrates: 24g | Protein: 8g | Fat: 17g | Fiber: 3g