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    Home » Recipes » Desserts

    Pumpkin Nice Cream [Tastes like pumpkin pie!]

    Published: Sep 1, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Pumpkin spice all the things? How about pumpkin nice cream? You’re going to love this refreshing and delicious no churn vegan dessert. It’s naturally (and lightly) sweetened, perfectly creamy, and loaded with pumpkin spice flavour.

    Bowl of pumpkin ice cream with chocolate chips and pecans beside it.

    Whether it’s a treat to beat the summer heat or pumpkin spice deliciousness you’re after, you’ve found the right dessert!

    This will satisfy your sweet tooth (without being overly sweet) and is absolutely perfect for warm weather or to enjoy as the leaves start to fall.

    Inspired by my no churn vegan ice cream, this pumpkin nice cream will not disappoint.

    Jump to:
    • Ingredients
    • How to make it
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • More pumpkin desserts!
    • 📖 Recipe
    Scoops of pumpkin ice cream in bowl with pecans and chocolate chips on top.

    Ingredients

    This healthy pumpkin spice nice cream is made using just a handful of ingredients. It’s naturally sweetened using dates, but feel free to add some maple syrup, molasses and/or chocolate chips, if you’ve got a sweet tooth. 🙂

    Can of pumpkin puree and coconut milk with bowl of dates and bowl of spices on wooden deck.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Add everything, except any optional toppings to your food processor or blender. Then process until smooth. (photos 1-2)

    Milk, pumpkin puree, dates and spices in food processor, being blended into nice cream.

    Transfer the ice cream to a shallow dish and top with chocolate chips, if using. Then freeze for one hour. (photos 3-4)

    Nonstick dish filled with orange coloured ice cream and chocolate chpis on top.

    Then mix your pumpkin nice cream, especially around the edges, as those start to freeze first and return to the freezer for one more hour.

    Serve with more chocolate chips and chopped pecans, if you’d like.

    Scoops of ice cream in orange bowl with chocolate chips and chopped pecans on top.

    TIP: Use a shallow dish, like a baking pan to freeze your nice cream faster.

    Substitutions

    • For low fat, use light coconut milk, in place of full fat. The results are slightly less creamy, but still delicious.
    • For coconut free, use 2-3 frozen bananas in place of the coconut milk, like I’ve done in this banana nice cream.

    Variations

    If you have a sweet tooth, add 1-2 tablespoons of fancy molasses and/or 1-2 tablespoons of pure maple syrup. Taste the mixture once pureed and continue adding more sweetener, if needed.

    Make it kid friendly by folding in some chocolate chips. (I don’t know about you, but my kids will eat anything with chocolate chips in it. 🙂 )

    Equipment

    Equipment plays a big role on the creaminess and texture.

    Use a high speed blender or food processor for the smoothest results.

    If you don’t have a high speed appliance, soaking your dates ahead of time will help them to break down smoother.

    I’ve made this in my Vitamix (affiliate link) and my Cuisinart food processor, (affiliate link) without soaking my dates and both ways come out great.

    Storage

    Tastes best when consumed within 2-3 hours of freezing. However, you may keep frozen in an airtight, freezer safe container for up to 3 months.

    Place a sheet of plastic wrap on top of your ice cream, before sealing the lid to prevent freezer burn.

    Once frozen overnight, the nice cream will freeze solid. Remove from the freezer 15-20 minutes before you plan to enjoy, to make scooping easier.

    Expert Tips

    • If your dates are very dry (happens if they’ve been sitting in your pantry a while), soak them in cool water for 15-20 minutes and then drain, before adding to your blender or food processor.
    • For smoothest results, use a high speed food processor or blender.

    More pumpkin desserts!

    • White bowl with orange dip inside and chocolate chips on top.
      Pumpkin Spice Hummus [Tastes Like Pumpkin Pie!]
    • Close up of oatmeal cookies on cooling rack with chocolate chips on top.
      Vegan Pumpkin Oatmeal Cookies [Oil Free]
    • tower of muffins on brown plate with the top one cut in half
      Healthy Banana Pumpkin Muffins
    • Pumpkin donuts on cooling rack with bite taken out of one of them.
      Vegan Pumpkin Donuts [Gluten Free too]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Bowl of pumpkin ice cream

    Pumpkin Spice Nice Cream

    Pumpkin spice all the things? How about pumpkin nice cream? You're going to love this refreshing and delicious no churn vegan dessert.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Freeze Time: 2 hours hours
    Total Time: 5 minutes minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 4 Servings
    Calories: 225kcal
    Author: Rosa

    Equipment

    Food Processor
    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 400 milliliters Thai Kitchen unsweetened coconut milk full fat or light
    • 1 cup pumpkin puree unsweetened (not pumpkin pie filling)
    • ½ cup pitted dates
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ⅛ teaspoon nutmeg
    • 1/16 teaspoon ground cloves a pinch
    • 1-2 tablespoons fancy molasses or maple syrup, optional

    Optional Toppings

    • vegan chocolate chips
    • chopped pecans or walnuts
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Add everything (except the toppings) to a food processor or blender and process until smooth.
    • Transfer to a shallow dish, and add some chocolate chips and/or chopped nuts, if using and place in the freezer for one hour.
    • Remove from the freezer and give your ice cream a good mix, especially around the edges as that will freeze first. Return to the freezer for one more hour. Then serve topped with more chocolate chips and nuts, if you'd like, and enjoy.

    Notes

    If your dates are very dry (happens if they’ve been sitting in your pantry a while), soak them in cool water for 15-20 minutes and then drain, before adding to your blender or food processor.
    For smoothest results, use a high speed food processor or blender.
    Tastes best when consumed within 2-3 hours of freezing. However, you may keep frozen in an airtight, freezer safe container for up to 3 months. Place a sheet of plastic wrap on top of your nice cream, before sealing the lid to prevent freezer burn.
    Once frozen overnight, the nice cream will freeze solid. Remove from the freezer 15-20 minutes before you plan to enjoy, to make scooping easier.

    Nutrition

    Calories: 225kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 14g | Sodium: 41mg | Potassium: 253mg | Fiber: 4g | Sugar: 15g | Vitamin A: 9536IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    239 shares

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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    239 shares