Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

October has maybe been the best month yet. The weather has been fabulous, the leaves are looking better then ever, and we've been happily chowing down on all things autumnal, like apples and squash. I could live in this season forever.

When I received Sara's email about this years #virtualpumpkinparty, it was a balmy October day and I had a sudden craving for ice cream. The ice cream bowl was still hanging out in the freezer, and it needed to be moved into the cupboard for winter hibernation, so I figured why not. I took all the familiar pumpkin pie flavours and wrapped them into a coconut based, vegan ice cream. Then, because I always prefer a little crunch and texture, folded some dark chocolate shards into it. So even if its not a warm autumn where you are, I'd say make ice cream - because there's always room for ice cream, no matter the season.

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Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty


Loaded with all your favourite pumpkin pie flavours, this ice cream is perfect, no matter the season.


1-14oz can coconut cream (trader joes is the best)
1/4 cup maple syrup
1/2 cup pumpkin purée
1 tsp cinnamon
1/4 tsp each ground ginger and ground nutmeg
1/8 tsp each ground all spice and ground cloves

1/4 cup dark chocolate, roughly chopped (optional)

What to do:

In a blender, combine all of the ingredients except for the chocolate. Blend on high until evenly combined and smooth (1-2 mins). Transfer to the bowl of an ice cream maker and churn according to manufacturer's instructions -- mine went for 15-20 minutes. If using the chocolate, fold it in once the ice cream base is ready.

Best eaten straight away. If storing in the freezer, transfer to a plastic airtight container. Let sit at room temperature for a good 10 minutes before serving.