Vegan Pecan Pumpkin Pie Ice Cream
Prep Time
10 mins
Freeze Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4
Calories: 476 kcal
Ingredients
- 1 cup full-fat coconut milk chilled
- 1 cup unsweetened almond milk
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 1/2 cup Rich Nuts Maple Pecans
- 3 Tbsp. coconut oil
- 1/2 lemon juiced
- 2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1/8 tsp. Redmond Real Salt
Toppings
- 1/4 cup Rich Nuts Maple Pecans chopped
- Roasted pumpkin seeds
- Drizzle maple syrup optional
Instructions
-
To high speed blender, add all ice cream ingredients and blend well.
-
Pour in freezer-safe container and freeze 4-6 hours to set. (Pro tip: Reblend the frozen ice cream after 1-2 hours for even creamier texture. This requires a very powerful blender.)
-
Serve with chopped pecans, toasted pumpkin seeds and drizzle of maple syrup, if desired.
Recipe Notes
Get the better-for-you ingredients you’ll need from Vitacost.
Nutrition Facts
Vegan Pecan Pumpkin Pie Ice Cream
Amount Per Serving
Calories 476
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g105%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 211mg9%
Potassium 385mg11%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 32g36%
Protein 3g6%
Vitamin A 9540IU191%
Vitamin C 5mg6%
Calcium 169mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.