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Pumpkin Ice Cream

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Pumpkin Ice Cream

Pumpkin Ice Cream

Print RecipePin Recipe

  • Yield: 3 servings
  • You're needed for: 10 minutes
  • Until it's done: 12h 00min

Creamy, flavorful, fall-flavored vegan ice cream

Ingredients:

  • herbal tea - 1 cup
  • pumpkin puree (canned) - 1 cup
  • coconut milk full fat (canned) - 1/2 cup
  • pumpkin pie spice - 1/4 tsp.
  • cinnamon - 1/4 tsp.
  • maple syrup - 2-4 Tbsp.

Instructions:

PREP

  1. Make a cup of herbal tea
  2. Let cool to room temperature
  3. Freeze tea into ice cube trays
  4. Freeze pumpkin puree into ice cube trays
  5. Stir the can of coconut milk until uniform
  6. Freeze coconut milk into ice cube trays
  7. Let everything freeze overnight

BLEND

  1. Add 6 cubes of frozen tea, 6 cubes of pumpkin puree and 3 cubes of coconut milk to your Vitamix container
  2. Add spices and maple syrup
  3. Ramp from variable speed 1 to high
  4. Use the tamper to push the ingredients from the corners into the blade
  5. Since all of the ingredients are frozen, this will take 2-3 minutes

SERVE

  1. Scoop your herbal pumpkin ice cream into bowls
  2. Top with your favorite toppings
  3. Snap a picture and tag #lifeisNOYOKE
  4. Enjoy!

Useful tips for Pumpkin Ice Cream

Use an herbal tea with a flavor profile that will compliment pumpkin. We used pumpkin roobis tea from Trader Joes. You could also use chai tea, cinnamon tea, or black tea for a kick.

Pumpkin Spice Rooibos Tea

Use regulation-sized ice cube trays. We tried making this frozen dessert with our fancy rocks trays and the cubes were just too large to blend correctly.

Pumpkin ice cream ingredients maple syrup, pumpkin puree cubes, ice tea cubes, coconut milk cubes, a Vitamix.

For lots of our recipes any blender will do, in this case, you need a Vitamix. The combination of power and speed is no match for an all-frozen blend. For this batch we are using the Pro 750 and the 32 oz container.

If you're sharing with kids, add more maple syrup. It's a pretty strong pumpkin flavor without it. Top with more maple syrup, shredded coconut, pecans, or cinnamon chips.

The coconut plays a very mild role in flavor here, but if you're coconut averse, sub a frozen banana for the coconut milk. Just as creamy and shouldn't change the flavor much.

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/pumpkin-ice-cream/