Vegan Pumpkin Pie Cheesecake Ice Cream

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

Ingredients:

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

Preparation:

Mexican senior at The King’s College.