This 6-ingredient Ninja Creami vegan pumpkin ice cream is creamy, warmly spiced, & loaded with pumpkin flavor - perfect for Fall and the holiday season!
Jump to:
- Why You'll Love This Recipe
- The Ingredients
- Recipe Add-Ins
- How to Make Vegan Pumpkin Ice Cream (Ninja Creami)
- FAQs
- Pro Recipe Tips
- How to Serve Pumpkin Ice Cream
- Storage Instructions
- More Vegan Desserts
- Vegan Peach Ice Cream (Ninja Creami)
- Ninja Creami Peach Sorbet (Fresh or Canned)
- Easy Grilled Peaches
- Vegan Pumpkin Ice Cream (Ninja Creami)
Why You'll Love This Recipe
Pumpkin spice latte season has officially arrived, which means it's time to break out the pumpkin puree - even when summer isn't quite over. And what better way to celebrate the transition from summer to fall than with this Ninja Creami pumpkin ice cream? It's like pumpkin pie filling in frozen form!
This simple 6-ingredient vegan pumpkin ice cream is perfectly spiced, packed with pumpkin puree, and made creamy and scoopable with a mix of silken tofu and blended cashews - without tasting strongly of either! Better yet, it requires no eggs, no cooking, and just minutes of hands-on prep.
It's also super adaptable with mix-ins. Oh, and canned pumpkin means you can enjoy this delicious fall dessert all year round!
With leftover canned pumpkin puree, you might enjoy gluten-free pumpkin cookies, chocolate pumpkin whoopie pies, or pumpkin cinnamon rolls.
The Ingredients
Please refer to the recipe card for the full list of ingredients and quantities.
Recipe Add-Ins
- Spices: Cinnamon, cardamom, clove, black pepper, etc.
- Espresso: Add a shot of espresso for pumpkin spice latte ice cream.
- Ribbons: Swirl in salted caramel, cranberry sauce, sweetened vegan cream cheese (for cheesecake flavor), vegan chocolate spread, pumpkin butter, etc.
- Mix-ins: Crushed vegan cookies (graham crackers, gingerbread, Oreos, Biscoff, etc.), brownie bits, candied nuts, vegan chocolate chips, coconut flakes, etc.
How to Make Vegan Pumpkin Ice Cream (Ninja Creami)
Step 1: If not using a high-speed blender, soak the cashews in cold water overnight, OR boil for 15-20 minutes to soften. Blend the ingredients until completely smooth.
Step 2: Freeze the mixture with its lid, upright, for 24 hours, until fully solid.
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Step 3: Let it sit at room temperature for 10 minutes. Insert the pint container into the Ninja Creami, lock it into place, and process using 'Ice Cream' setting. Serve the vegan pumpkin ice cream immediately, or freeze for 30-60 minutes further, for a firmer texture- or until ready to enjoy.
If crumbly, add 1 tablespoon plant-based milk/cream and 'RE-SPIN', until creamy. Repeat if needed.
FAQs
You can get away without soaking the nuts when using a high-speed blender, although soaking makes them easier to blend, taste milder, and are easier to digest.
You could try a sweetened condensed coconut milk + vegan whipping cream base (like I use in Ninja Creami vegan mango ice cream). I haven't tested the ratios, though.
You should be able to use a sweetener (like erythritol/Swerve), then use the 'LITE ICE CREAM' program to process it. It's likely to be less creamy, though.
Sure, but it's best if it mimics canned consistency. If it's too watery/thin, strain it through a cheesecloth-lined sieve until ready (usually 1-2 hours).
Pro Recipe Tips
- Blend until smooth: Soaking cashews softens them for easier blending. Blend until smooth and chunk-free for a rich cashew 'cream'.
- Don't overfill: Don't exceed the maximum fill line, as it can affect blending and cause machine strain.
- Freeze upright and thoroughly: A flat surface ensures it stays beneath the fill line. Freeze it for the full 24 hours so it processes fully.
- Re-spin if needed: If it's crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and 'RE-SPIN'. Repeat if needed.
- To Add Mix-Ins: After processing, create a well in the center of the vegan ice cream, add the mix-ins, and press 'MIX-INS' to combine.
How to Serve Pumpkin Ice Cream
- Sauces: Like caramel sauce (vegan peanut butter caramel), maple syrup, Biscoff, berry compote, etc.
- Toppings: Try toasted/candied nuts (pecans, walnuts, pistachios, almonds, etc), coconut flakes, crushed vegan cookies (graham crackers, Biscoff, Oreos, etc), granola, oaty crumble topping, fresh berries, vegan chocolate chips/chunks, candied ginger, and/or vegan whipped cream.
- Enjoy a scoop over: Vegan brownies, pie, crumbles/crisps, vegan pumpkin pancakes, with apple pie cookies, or waffles.
- Used in: A vegan ice cream sundae, plant-based milkshake (like this banana milkshake), vegan ice cream sandwiches, etc.
Storage Instructions
Level the surface, add the lid, and freeze for 3-4 weeks (it'll get icier after that).
Before serving, let the vegan pumpkin spice ice cream sit at room temperature for 5-10 minutes, then re-process using the 'ICE CREAM' setting.
More Vegan Desserts
If you tried this vegan pumpkin ice cream (Ninja Creami) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Pumpkin Ice Cream (Ninja Creami)
Equipment
- blender
Ingredients
- 1 cup pumpkin purée
- 1 (10-ounce) box silken tofu
- ½ cup raw cashews
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
Instructions
- In a high-speed blender, combine the pumpkin purée, silken tofu, cashews, sugar, vanilla, pumpkin spice, and salt. Blend on high until the mixture is completely smooth and creamy.
- Pour the blended mixture into a Ninja Creami pint container. Cover with the lid and place it in the freezer. Freeze for at least 24 hours.
- After freezing, remove the pint from the freezer and let it sit at room temperature for 5 minutes.
- Install the pint into the Ninja Creami and process using the "Ice Cream" function.
- Check the texture. If it looks crumbly, use the Re-Spin function once or twice (or three times) until smooth and creamy.
- Serve immediately, or return to the freezer until ready to enjoy.
Notes
- Blend until smooth: Soaking cashews softens them for easier blending. Blend until smooth and chunk-free for a rich cashew 'cream'.
- Don't overfill: Don't exceed the maximum fill line, as it can affect blending and cause machine strain.
- Freeze upright and thoroughly: A flat surface ensures it stays beneath the fill line. Freeze it for the full 24 hours so it processes fully.
- Re-spin if needed: If it's crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and 'RE-SPIN'. Repeat if needed.
Andrea says
This pumpkin ice cream turned out so good!