Hello Hello!
Ahhh, September. It’s the month where the weather is perfect, not too hot and not too cold, the leaves start to change, and we still have a hint of summer. But, of course the best part of September is the beginning of PUMPKIN SEASON!
I love the pumpkin spice flavor, but let’s be real, one of those lattes that we see all over Instagram has…
49 flippin’ grams of sugar!
That’s more than we humans need in A DAY.
So, I’m here to bring you a healthy twist on the pumpkin spice craze with this No-Churn Pumpkin Pie Ice Cream! It is light and perfectly decadent for the crisp fall night, and it’s totally plant-based and gluten free. It only has 4 ingredients, and is stupidly easy to make. It is low sugar, low carb, and ultra-delicious.
Ok, now that I’ve talked up this recipe for that last 137 words, are you ready to make it?
No-Churn Vegan Pumpkin Pie Ice Cream (V,GF)
By: Grace // Just A Veg
Prep Time: 5 minutes
Total Time: 1 day
Serves: 4
Ingredients:
1 can full fat coconut milk
3/4 cup pumpkin pie filling (I used the organic one from Farmer’s Market, make sure you get a clean, vegan one)
1/4 cup cacao nibs OR vegan chocolate chips
1 cup almond milk
Directions:
- Scoop the coconut cream off the top of the can (you can make this process easier by refrigerating the can for 2-3 hours beforehand) and add to a blender.
- Add the pumpkin pie filling and blend the 2 ingredients together for 3-4 minutes. The mix should be quite fluffy.
- Add the cacao nibs or chocolate chips to the blender. (NOTE: cacao nibs can be more bitter so if you don’t love the taste or texture opt for the chocolate chips)
here are the ones I use - Pulse the blender until cacao/chocolate is broken up into smaller pieces but not completely blended.
- Transfer the mix into a container and freeze overnight until completely frozen though.
- When you are ready to eat, break up the frozen mix into smaller pieces (you may have to soften it just a bit), and add back into the blender with the almond milk.
Blend until smooth! This may take some time and scraping the blender frequently. - The result should be a super thick, ice cream-y texture! Serve immediately and enjoy!
One thing I would like to note about this recipe is it is best if eaten all at once. Refreezing it can be tricky and will be harder to re-blend.
I hope you love this healthy pumpkin recipe! Let me know if you try it out in the comments below.
P.S.- Also, how cute is this ice cream cone dish?! I absolutely love it 🙂
Have a great week!
Love,
Grace // Just A Veg ♥
