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Scoops of vegan pumpkin ice cream served in a bowl.
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4.50 from 2 votes

Vegan Pumpkin Ice Cream (Ninja Creami)

This 7-ingredient Ninja Creami vegan pumpkin ice cream is ultra-creamy, warmly spiced, and loaded with pumpkin flavor, perfect for fall and the holiday season!
Prep Time10 minutes
Freeze Time1 day
Total Time1 day 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 222kcal
Author: Toni

Equipment

Ingredients

  • 1 cup pumpkin purée
  • 1 (10-ounce) box silken tofu
  • ½ cup raw cashews soaked if not using a high-speed blender
  • ⅓ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • ¼ teaspoon salt

Instructions

  • If you’re not using a high-speed blender, soak the cashews in cold water overnight, or boil them for 15 to 20 minutes, then drain.
  • 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.
    Smooth blended pumpkin ice cream base in the blender.
  • Pour the mixture into a Ninja Creami pint container, staying below the max fill line. Cover with the lid and freeze upright on a flat surface for at least 24 hours.
    Pumpkin ice cream base poured into a Ninja Creami pint container.
  • Remove the pint from the freezer and let it sit at room temperature for 5 minutes.
  • Install the pint in the Ninja Creami and process using the “Ice Cream” function.
    Freshly spun vegan pumpkin ice cream being scooped from the Ninja Creami pint.
  • If it looks crumbly, add 1 to 2 tablespoons of plant-based milk and use the “Re-Spin” function until smooth and creamy. Repeat if needed.
  • Serve immediately, or return to the freezer for 30 to 60 minutes for a firmer texture.
    A bowl of vegan pumpkin ice cream ready to serve.

Video

Notes

  • Blend until completely smooth with no specks of cashew, for a rich cashew cream base.
  • Don’t fill the pint past the max fill line. Overfilling can affect the spin and strain the machine.
  • Freeze the pint upright on a flat surface for the full 24 hours so it processes evenly.
  • To add mix-ins, make a well in the center of the spun ice cream, add the mix-ins, and press “Mix-In.”
  • Use plain pumpkin puree, not pumpkin pie filling. Strain homemade puree if it’s thinner than canned.
  • Store leftovers with the surface leveled and the lid on for 3 to 4 weeks. Re-spin on “Ice Cream” before serving.
  • The base fits in 1 standard Ninja Creami pint. If you have a little left over, freeze it in a second pint.
  • High-protein version: blend 1 serving of vanilla protein powder into the base before freezing.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 29g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 155mg | Potassium: 370mg | Fiber: 3g | Sugar: 21g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg