The beautiful thing about pumpkin chocolate chip nice cream, vegan ice cream, is that it can pivot from Halloween to Thanksgiving just like that! This delicious vegan ice cream recipe works for a nice Halloween treat. But it’s also a delectable pumpkin-pie-tasting Thanksgiving dessert that your whole family will love. Serve it with crushed roasted pecans or roasted walnuts on top for a perfect Thanksgiving topping.
This recipe makes 5 to 6 cups of vegan ice cream, so about 8 to 10 servings, depending on serving size.
You can serve this ice cream soft, straight from the ice cream machine, or put scoops of it back into the freezer to save for later. I love making scoops on a wax-covered tray or platter in the freezer. Then the scoops are saved in a freezer-safe covered bowl for later. If you make this for Thanksgiving, you can make the scoops ahead for easy (and immediate) serving after Thanksgiving dinner. Roast the nuts right before serving and use them warm to top the ice cream. Yummy!
I’ve said every time I make a new vegan ice cream that developing ice cream recipes is my favorite, because the sky’s the limit as far as flavors go. And each time I make a new ice cream, I say it’s my favorite so far. But, honestly, this pumpkin ice cream IS my all-time favorite. To me, it tastes just like pumpkin pie, so what’s not to love?
The chocolate chips are optional in this recipe. And the chips can be added whole or crushed. You might enjoy putting crushed roasted pecans or roasted walnuts in the ice cream, then topping with a drizzling of vegan chocolate sauce. Let me know how you serve it!
This chocolate frosting recipe makes a good chocolate sauce when thinned slightly. Give it a try!
| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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- 3 cups coconut cream or milk or a combination of the two
- 1-1/2 cups canned pumpkin puree or 1 15-ounce can
- 1/2 cup plus 3 tablespoons maple syrup
- 1-1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 pinch ground cloves
- 1 pinch allspice
- 1/4 cup vegan chocolate chips
Ingredients
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- If you want to break the vegan chocolate chips into smaller pieces, place them inside a plastic baggy and use the flat side of a kitchen mallet to break the chips up. Set aside.
- In a large glass mixing bowl, combine the coconut milk and coconut cream, if using both. Microwave the milk/cream in 15 to 20 second intervals, stirring between each heating, to break down any fat chunks (for smoother nice cream).
- To the cream mixing bowl, add the pumpkin puree, maple syrup, vanilla, salt and spices, mixing well. Taste for sweetness and add any additional maple syrup, if needed.
- Pour the mixture into your ice cream maker and freeze for about 30 minutes, until the ice cream has thickened to a soft serve stage.
- The ice cream can be eaten at this stage, or you can pour it into a glass loaf pan and place it into the freezer to harden. Check the ice cream and stir it about every 15 minutes, for about 45 minutes.
- Once the ice cream has almost hardened, use an ice cream scoop to place scoops onto a wax paper lined baking sheet, plate or platter, and place them, uncovered, into the freezer
- Once the scoops have solidly frozen, place them into a covered container and keep in the freezer until ready to serve. Before serving the ice cream, place scoops into cups or bowls and let them set for 1 or 2 minutes at room temperature to soften. Can be served as is or topped with crushed nuts or your favorite toppings.
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