Dairy-Free Pumpkin Ice Cream

This dairy-free pumpkin ice cream is rich, creamy, and full of pumpkin pie's warm, cozy flavors. It's also easy to make and completely plant-based.

Course Dessert

Diet Vegan

Prep Time 35

Total Time 35

Servings

Calories 234kcal

Author Louisa

Place the ice cream maker bowl in the freezer the night before making your ice cream. You shouldn't hear any liquid sloshing.
Add the pecans and almonds to the food processor and pulse until the nuts are roughly chopped. Set aside.
Add the remaining ingredients to the food processor and process until smooth.
Following the manufacturer's instructions, pour the ice cream mixture and chopped nuts into the ice cream machine. Churn for 25 to 30 minutes or until thick.
In the last 5 minutes of churning, add the graham crackers and allow to combine.
Serve your dairy free pumpkin pie ice cream right away, or transfer it to a freezer-safe container and freeze it until ready to serve.

Serve your dairy-free pumpkin ice cream with vegan whipped cream and pecan pralines on top! It'll also be perfect on vegan waffles or as a sundae with a drizzle of caramel and dark chocolate shavings. If you love cold brew iced coffee, you can use it to make a pumpkin pie ice cream coffee float!
We haven't tried making this dairy free pumpkin pie ice cream without an ice cream maker, but it is worth a try. You can consider freezing the mixture and stirring every 30 minutes to incorporate air and create a creamy consistency.
Store your vegan pumpkin ice cream in a freezer-safe airtight container for up to a week. For easier scooping, allow it to soften on the counter for 30 minutes before serving.