Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

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Suzanne 3

"This rich and creamy pumpkin-pie ice cream is vegan! You can make the recipe with all soy milk instead of soy creamer. It would be healthier, but less creamy and decadent. You can also use rice, almond, or another non-dairy milk instead of soy. Please note that while the prep and cooking times are short, you will need to let the liquid cool and then freeze it, which will take additional time."
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3 h 50 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.


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very strange texture - sort of slimey but like ice milk when scooped out of the container - and it took over night to freeze completely so I could not serve it with the "Crazy Crust Apple Pie" I...

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