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Vegan Pumpkin Ice Cream (No Coconut Milk)

Vegan ice cream that changes everything you thought you knew about making non-dairy ice cream at home! A small amount of cooked and blended oats creates ice cream SO creamy you'll swear it's full of saturated fat. Instead, it's actually oil-free, coconut milk-free, naturally sweetened, and low in fat and calories. Can be soy-free, too.Inspired by and adapted from Miyoko Schinner's recipe for Low-Fat Vanilla Oat Gelato in The Homemade Vegan Pantry.Yield: about 3.5 cups

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 7 servings
Calories: 185 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups unsweetened non-dairy milk, divided such as soy, oat, or cashew
  • scant ⅓ cup rolled oats
  • ½ cup raw cashews if you don't have a high speed blender, sub ¼ cup raw cashew butter.
  • 1 ¼ cups canned pumpkin
  • 1 cup coconut sugar or ¾ cup maple syrup sub brown sugar or a brown/cane sugar combo, if preferred.
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • pinch of sea salt

Instructions

    Cup of Yum
  1. Planning is key! If using an ice cream maker, be sure to put the canister in the freezer the day before you want to churn the ice cream. Also note that the ice cream mixture needs time to chill before churning, and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
  2. In a small sauce pan, simmer the oats in 1 cup of the milk until the oats are soft, 7 to 10 minutes. Immediately transfer to a bowl to cool.
  3. In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until completely smooth.
  4. Add the pumpkin puree, coconut sugar, pumpkin pie spice, cinnamon, vanilla, and oatmeal to the blender, and blend until smooth. Stop to scrape down the sides of the blender as needed. Refrigerate the mixture for several hours or until cold (overnight is fine).
  5. Churn the mixture according the instructions for your ice cream maker. The ice cream will be very thick. Scoop it into a freezer-safe container, cover, and freeze for 3 to 4 hours.
  6. Around the 4 hour mark, and definitely if left in the freezer longer, the ice cream will be hard. Allow it to soften at room temperature for 10 to 15 minutes before scooping.

Notes

  • Curious about no churn?
  • The consistency of this ice cream is best with an ice cream maker. If you don't have one and don't mind a more icy appearance, check out my recommendations for the no-churn method in this post.
  • Storage
  • Store ice cream in an airtight container in the freezer for up to two weeks.
  • Once the ice cream is fully frozen (overnight), it will be too hard to scoop. Let it sit at room temperature for 10 to 15 minutes before serving.
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Nutrition Information

Calories 185kcal (9%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 5g (8%) Cholesterol 0mg (0%) Sodium 50mg (2%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 97IU (2%) Vitamin C 3mg (3%) Calcium 9mg (1%) Iron 9mg (50%)

Nutrition Facts

Serving: 7servings

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 5g 8%
Cholesterol 0mg 0%
Sodium 50mg 2%
Fiber 2g 8%
Sugar 24g 48%
Vitamin A 97IU 2%
Vitamin C 3mg 3%
Calcium 9mg 1%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.