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bowl of ice cream with a gold spoon

Vegan Pumpkin Ice Cream (Blender or Food Processor)

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5 from 3 reviews

Vegan Pumpkin Ice Cream is a sweet treat that is perfect at any time of year. It’s made using coconut milk and real pumpkin puree. Blend the ingredients in a blender or food processor and then churn in an ice cream maker or using the freezer method.

  • Total Time: 45 minutes
  • Yield: 8 1x


Units Scale
  • 1 13.5ounce can of full-fat coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/3 cup of real maple syrup
  • 1 cup pumpkin puree from a can


  1. Combine the coconut milk, vanilla extract, pumpkin pie spice, maple syrup, and pumpkin puree into a high-speed blender or food processor and process until smooth.
  2. Pour the mixture into a large bowl and refrigerate until chilled (at least 2 hours).
  3. Pour the chilled mixture into an ice-cream make and follow the manufacturer’s instructions.
  4. You may need to freeze the ice cream an additional hour or so to harden.


  1. If your ice cream is in the freezer for longer than 12 hours, you may need to defrost it on the countertop for 10-20 minutes to let is soften before scooping. 
  2. If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
  3. If you don’t have an ice cream maker, be sure to read my post on how to make homemade ice cream without a machine.


  • Serving Size: 1/2 cup
  • Calories: 182
  • Sugar: 10.9 g
  • Sodium: 12.1 mg
  • Fat: 14.4 g
  • Saturated Fat: 12.7 g
  • Carbohydrates: 14.5 g
  • Fiber: 2.2 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg