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Vegan Pumpkin Spice Ice Cream with Mini Chocolate Chips (allergy free). Creamy dairy-free, vegan pumpkin spice ice cream that tastes just like pumpkin pie filling! Allergy-friendly mini chocolate chips on top! BoulderLocavore.com

Vegan Pumpkin Spice Ice Cream

A perfect fall flavor in this vegan pumpkin spice ice cream! Easily made with an ice cream machine or without (instructions included). TOTAL TIME reflects use of an ice cream maker.

Course Dessert
Cuisine American
Keyword vegan pumpkin spice ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 day 20 minutes
Servings 8
Calories 92 kcal
Author Toni Dash


  • 1 cup Pumpkin Puree (canned or homemade)
  • 1 13.6-ounce can Unsweetened Coconut Milk (full fat)
  • 2 54.-ounce cans Unsweetened Coconut Cream
  • ¼ cup Maple Syrup
  • ½ cup Brown Sugar
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • Topping: Enjoy Life Mini Chocolate Chips (1 snack pack per two servings of ice cream)


  1. Combine all ingredients except the vanilla extract in a medium saucepan. Bring to a simmer over medium heat, whisking to incorporate all ingredients. Remove from heat and stir in the vanilla extract.
  2. Making the ice cream with a machine: Place the mixture in the refrigerator to fully chill. Process through an ice cream maker to the manufacturers instructions. Spoon the ice cream into a freezer-safe container to allow to fully freeze overnight. Making the ice cream without a machine: Allow the mixture to cool to room temperature. Pour into a freezer-safe container and seal or cover with plastic wrap. Freeze until firm (6 hours to overnight depending on your freezer).
Nutrition Facts
Vegan Pumpkin Spice Ice Cream
Amount Per Serving
Calories 92
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 151mg6%
Potassium 104mg3%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 20g22%
Protein 0g0%
Vitamin A 4765IU95%
Vitamin C 1.3mg2%
Calcium 30mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.