RICH + CREAMY vegan pumpkin praline ice cream! Only 5 ingredients and 5 minutes + freeze time.
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Vegan, Gluten-free, Pumpkin
Serves: 8 servings
Ingredients
1 20 oz can pumpkin puree
1 20 oz can coconut cream
1 can sweetened condensed coconut milk
¾ cup vegan candied pecans, roughly chopped
1½ tsp pumpkin pie spice
Instructions
Add all ingredients except for the pecans to a large bowl and whisk until smooth and creamy. Stir in the nuts and mix well. Transfer to a loaf pan and freeze for 12 hours or overnight. Serve with coconut whipped cream and candied pecans!
Notes
Ice cream tastes best within 24 hours of freezing. After that, it becomes more icy. If you want creamy ice cream anytime, you can freeze the mixture into ice cube trays and process the cubes in a food processor.