Vegan Pumpkin Ice Cream
Vegan Pumpkin Ice Cream
Recipe type: Dessert
  • 2 13 oz cans of coconut milk
  • 1½ tsp cornstarch
  • 1 cup roasted pumpkin puree, canned or fresh
  • ½ cup + 2 tbsp maple syrup
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • dash of nutmeg
  • ½ tsp salt
  1. In a small bowl, whisk together the cornstarch with ¼ cup of the coconut milk, until the cornstarch is dissolved. Set aside.
  2. In a medium size suacepan, whisk together the remaining coconut milk, pumpkin, maple syrup, vanilla, cinnamon, salt and nutmeg. Heat over medium heat and continue whisking until the mixture starts to bubble.
  3. Reduce the heat to low and slowly whisk in the cornstarch mixture. Contnue to simmer for about 3 to 5 minutes, stirring frequently. Remove fro heat and chill the mixture completely.
  4. Once chilled, you can whisk in a tbsp of Grand Marnier if you would like. I didn't use because I was making the ice cream for children.
  5. Pour liquid into your ice cream machine bowl, and churn for 30 minutes, or according to manufacturer's instructions. Serve immediately. So yummy, kind of soft serve.
  6. If you like a firmer consistency, Transfer the left-overs into a freezer safe container with lid, and freeze for about tow hours to thicken.
I like to drizzle my ice-cream with some maple syrup. Enjoy!
Recipe by Ordinary Vegan at