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!