Healthier Vegan Pumpkin Ice Cream! Low-fat, NO coconut milk or cashews!
This healthier vegan pumpkin pie ice cream is soo heavenly. It literally tastes like super creamy pumpkin pie, but frozen. So you may be wondering how the heck this vegan ice cream is made then if it doesn’t include cashews or coconut milk like basically all other vegan recipes use? Well…. believe it or not but OATS are used to make this super creamy ice cream!!! For this pumpkin ice cream I really didn’t want to use coconut milk as a base because I really did not like the idea of the flavour of coconut milk overpowering the pumpkin flavour. So I set out to try to come up with a new way to make ice cream that would let the pumpkin flavour shine through. And I can happily say it was a success! This smooth ice cream has a really deep pumpkin pie flavour. It’s delicious!
METHOD
This ice cream is made with an oatmeal base, and by that I mean you literally make oatmeal as part of this recipe. First you cook the oatmeal with the pumpkin, and spices etc. Once it’s cooled you mix it in a high speed blender so it’s a completely smooth and thick consistency. The creaminess produced by cooking oatmeal freezes into a super smooth ice cream! How neat is that? The oatmeal method in this recipe was inspired by Miyoko Schinner’s Low Fat Oat Gelato recipe in their cookbook The Homemade Pantry.
I love experimenting with different flavours and methods for making vegan ice cream. And this one I’ve got to say is amazing. So if you’re tired of vegan ice cream with coconut milk or having to soak cashews, give this low fat pumpkin ice cream a try! This is a dreamy ice cream that feels nice and light and full of flavour. Enjoy!
Healthier Vegan Pumpkin Pie Ice Cream! Low-fat, with no coconut and no cashews!
Equipment
- High Speed Blender
- Ice Cream Machine
Ingredients
- 2 ¼ cups Oatly's Creamy Oat
- ¾ cups pumpkin purée *
- ⅓ cup rolled oats
- ½ cup brown sugar **
- 1 tsp ceylon cinnamon
- ½ tsp cardamom
- ⅓ tsp dry ground ginger
- ¼ tsp nutmeg
- pinch of allspice
- pinch of cloves
- 1 ½ tsp pure vanilla extract
- pinch of salt
Instructions
- Combine Creamy Oat, oats, pumpkin, spices and sweetener in a saucepan over medium heat. Bring to boil and simmer for about 15 min until the mixture has thickened and the oats are super soft. This is key so the mixture will blend to be perfectly smooth. Remove the pan from heat and add vanilla and stir. Let cool.
- Pour the cooled mixture in a high speed blender and process until it's compleeetely smooth. This is very important so the ice cream will be smooth with no chunks! Chill the mixture thoroughly in the fridge so the ice cream churns and freezes properly.
- Pour the ice cream mix into an ice cream maker and churn according to the ice cream maker's manufacturer instructions.
- Once the churning program is complete, either enjoy this delicious ice cream right away or store in an airtight freezer safe container in the fridge for it to freeze further or be enjoyed later.
- Now enjoy this heavenly low fat vegan pumpkin pie ice cream!!
Notes
If you tried this recipe let me know what you think! I love feedback 🙂
OR if you’d like to try another one of my ice cream recipes, I’ve got quite a few!
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