Vegan Pumpkin Ice Cream


This rich and creamy pumpkin-pie ice cream is vegan! You can make the recipe with all soy milk instead of soy creamer. It would be healthier, but less creamy and decadent. You can also use rice, almond, or another non-dairy milk instead of soy. Please note that while the prep and cooking times are short, you will need to let the liquid cool and then freeze it, which will take additional time.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
3 hrs 30 mins
Total Time:
3 hrs 50 mins
1 quart


  • ¼ cup soy creamer

  • 2 tablespoons arrowroot powder

  • 1 ¾ cups soy creamer

  • 1 cup soy milk

  • ¾ cup brown sugar

  • 1 cup pumpkin puree

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons pumpkin pie spice


  1. Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.

  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.

Nutrition Facts (per serving)

351 Calories
10g Fat
61g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 10g 12%
Saturated Fat 0g 2%
Sodium 231mg 10%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 8%
Total Sugars 49g
Protein 3g
Vitamin C 3mg 14%
Calcium 70mg 5%
Iron 2mg 9%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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