As someone who doesn’t love pumpkin or sweets in general, this is my favourite fall ice cream. The fact that it’s vegan and relatively low on sugar is a pretty cool bonus. This ice cream is easy to make and comes out soft straight out of the freezer without a need for thawing. It isn’t too sweet, like other vegan ice creams on the market, nor does it include bananas (like seemingly every other vegan ice cream you can make at home.) Easy to finish in one sitting with a friend, this modification on my Mexican great grandmother’s ice cream recipe is sure to make any vegan or fall fan in your life happy. But adding some oat milk whipped cream on top won’t hurt.
Serves: 6–8 people
4 cups 6 tbsp (35 oz) pumpkin puree
2 ½ cups (20 oz) full fat coconut milk
6 tbsp (3 oz) sugar
1 ½ cups (12 oz) vegan cream cheese
Pumpkin pie spice mix (to taste)
2 cups (16 oz) vegan graham crackers
- Make condensed milk: Add 1 cup 11 tbsp of coconut milk and ⅓ cup of sugar to a cold pot. Raise heat until the mixture boils. Lower the heat to a simmer until liquid is reduced by half (around 40 minutes). Mix every 5 minutes.
- Set condensed milk aside to cool. Measure out ingredients. Place pumpkin puree, cream cheese, condensed milk and remaining coconut milk in a bowl. Mix with your hands letting some cream cheese remain in small bits.
- In a separate bowl, crush up graham crackers. Once they are relatively evenly crushed (around ½ inch across) incorporate into pumpkin mixture.
- Add graham crackers to the pumpkin mixture. Add sugar and pumpkin pie spice to taste. Place in a tupperware container or cover in plastic wrap and freeze halfway through (about 2 hours).
- Once the mixture is halfway frozen, mix with a wooden spoon and freeze completely (around 3 hours). If there is a thin layer of ice over the ice cream, make sure to remove it to the best of your ability to avoid the texture changes.