Vegan Cashew Pumpkin Pie Ice Cream
This creamy vegan ice cream combines soaked cashews with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg for a plant-based frozen dessert that captures all the flavors of classic pumpkin pie. The cashews create a rich, smooth base while rice milk keeps it dairy-free. Perfect for fall gatherings or anyone seeking a healthier ice cream alternative that doesn't compromise on taste.
Ingredients
- 1 cup unroasted cashews
- 1 cup plain rice milkcoconut milk1:1vegandairy-free
richer and creamier
- ¾ cup pumpkin puree
- 2 tablespoons olive oil
- 1 tablespoon organic corn syrup
- 1 tablespoon light molasses
- 1 tablespoon pure vanilla extract
- ½ cup sugar
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
- 1
Boil cashews in water for 30 minutes, then drain
- 2
Add drained cashews and all remaining ingredients to blender
- 3
Blend for about 3 minutes until completely smooth and creamy
- 4
Set ice cream maker to hard gelato setting and pour in mixture
- 5
Churn according to machine instructions
- 6
Serve immediately as soft serve or freeze for 24 hours for scoopable consistency
Tips
Soak cashews overnight instead of boiling for even creamier results and better blending.
Chill all ingredients before churning to reduce freezing time and improve texture.
Taste mixture before churning and adjust spices to your preference since freezing mutes flavors slightly.
Good to Know
Store in airtight container in freezer for up to 1 month. Let soften 5-10 minutes before scooping if frozen solid.
Can be made up to 1 week ahead. Base mixture can be prepared and refrigerated up to 2 days before churning.
Serve in chilled bowls. Garnish with whipped coconut cream, toasted nuts, or graham cracker crumbs for extra pumpkin pie flavor.
Common Mistakes
Don't skip boiling cashews or ice cream will be gritty instead of smooth
Blend thoroughly for full 3 minutes to avoid chunky texture
Chill base completely before churning to prevent icy crystals
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make this without an ice cream maker?
Yes, pour mixture into shallow pan and freeze, stirring vigorously every 30 minutes for 3-4 hours until set. Texture won't be as smooth but still delicious.
What if I don't have pumpkin pie spice?
Mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each nutmeg and allspice. You can also use just cinnamon and nutmeg in a pinch.
How long does this ice cream keep?
Store covered in freezer for up to 1 month. Quality is best within first 2 weeks. Let soften slightly before scooping if very hard.