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Vegan Pumpkin Spice Ice Cream

  • Author: Jessi Heggan
  • Prep Time: 5
  • Total Time: 4-6 hours
  • Yield: 12 servings 1x


Vegan Pumpkin Spice Ice Cream made with creamy coconut milk, pumpkin puree, dates and spices. No eggs or refrigeration required. Just blend together and pour in to your ice cream maker. 


  • 2 cans full-fat coconut milk
  • 1 cup pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • 2.5 tsp ground cinnamon
  • 3 oz dates, pitted
  • ¼ cup + 1 Tbsp maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp salt (I used pink Himalayan)


  1. Add all of the ingredients to a high-speed blender and blend until smooth. Strain mixture if there is any date pieces that didn’t get pureed.
  2. Pour in to your ice cream maker and follow according to manufacture’s instructions.
  3. Eat as a soft serve or place ice cream in a container and freeze until hard (4-6 hours). Let thaw on the counter until ice cream is softened and creamy.

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