You are here

Member since July 2006

Pumpkin Pie Ice Cream

What you need: 

ice cream machine
2 cans coconut milk (not light)
1 can pumpkin
1/2 tablespoon nutmeg
1 tablespoon clove
1 tablespoon ginger
2 tablespoons cinnamon
1 tablespoon vanilla extract
1 cup soy milk
1/2 cup vegan brown sugar (or to taste)

What you do: 

This recipe was inspired by bathsheba's Raw Pumpkin Pie Ice Cream.
Blend everything until smooth. Pour into your ice cream maker and let churn for about 15 minutes. Serve and Enjoy!
*Note: imperial brand brown sugar is vegan. c&H is not. These are probably the two leading sugar brands in your regular supermarket.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


This was alright... I halved the recipe so I just did 2 T pumpkin pie spice instead of all the various spices... I dunno it was okay when I made a shake with it but not by itself... I think there are too many spices in this ice cream in general it needs to be toned down a bit


This turned out horrible.  :(
It was like pudding... not like ice cream at all.

What did I do wrong??


This was good but too spicy for my taste.  Not sure if the spice amounts listed were typos (maybe teaspoons instead of tablespoons?) or if I'm just overly sensitive.  To be on the safe side, you might want to start with half the spice amounts listed and then add more according to your taste.  Otherwise, this was very good.

Log in or register to post comments