This Vegan Pumpkin Spice Latte Ice Cream is a dream! It is NO-CHURN, oil-free, dairy-free, gluten-free and made with cashews, coconut milk, pumpkin, coconut sugar, maple syrup and pumpkin spices and just 8 ingredients total!
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NO-CHURN VEGAN PUMPKIN ICE CREAM
Yup. When we aren’t shoving our faces with the Best Vegan Pumpkin Bread ever or Vegan Pumpkin Chocolate Chip Cookies, we get to enjoy the most popular seasonal Starbucks beverage of all time, in a no churn vegan ice cream. That is right, Vegan Pumpkin Ice Cream and there is no ice cream maker needed! Are you as excited about it as I am? I can’t even begin to describe how luscious and ultra creamy this ice cream is. It seriously might be my favorite all-time ice cream I’ve made. But, I’m a HUGE spice lover, so this is right up my alley. It’s the kind of ice cream that you keep going back to the freezer and sneaking bites.
Don’t let the dairy-free, vegan, oil-free terms fool you, this vegan pumpkin spice ice cream is RICH, decadent, ridiculously creamy and TO DIE FOR. It was even amazing straight out of the blender, while warm. If you have an ice cream maker, then by all means, use it. It will be even better and creamier, BUT you don’t have to use one.
Now, it wouldn’t be a Pumpkin Spice Latte without the traditional whipped cream on top, now would it? I used So Delicious CocoWhip and it is simply incredible. A bit too sweet for my taste, but just a little is needed.
VEGAN PUMPKIN SPICE LATTE
Now, to complete this in full Starbucks fashion, I then topped it with my homemade Vegan Pumpkin Spice Sauce. Guys, this ice cream is amazing, buttttt adding the whip cream and pumpkin spice sauce made it seriously, incredible. That sauce. That sauce! It only takes about 10 minutes to make and it is out of this world.
OTHER VEGAN ICE CREAM RECIPES TO TRY:
- Vegan Vanilla Birthday Cake Ice Cream
- 4 Ingredient Vegan Chocolate Ice Cream
- Peanut Butter Sweet Potato Ice Cream
- Vegan Blueberry Cheesecake Ice Cream
- Raspberry Sorbet
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Pumpkin Spice Latte Ice Cream (No-Churn!)
Ingredients
- 1 1/4 cups (190g) raw cashews (soaked for 8-12 hours and rinsed/drained if you do not have a high-powered blender)
- 1 1/2 cups (360g) canned "lite" coconut milk
- 1/2 cup (120g) pumpkin puree
- 1/2 cup (160g) pure maple syrup
- 1 tablespoon (15g) vanilla extract
- 1/4 cup (48g) coconut sugar
- 2 teaspoons pumpkin pie spice (see NOTE)
- 2 teaspoons (up to 3 of instant coffee or espresso powder)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cloves (optional, but it's incredible with it!)
Optional toppings
- My starbucks pumpkin spice sauce
- So Delicious CocoWhip
NOTE
- If you don't have the pumpkin spice blend, you can make your own by combining 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. Then just use 2 teaspoons of the blend.
- I use this scale.
Instructions
- Add all of the ingredients to a high-powered blender, such as a Vitamix and blend until completely smooth.
- If you have an ice cream maker, then by all means, use it, as it will make this THAT MUCH creamier, but it's not necessary if you don't have one. Pour into your ice cream maker (make sure your ice cream bowl has been frozen in the freezer overnight first) and churn for 20-30 minutes until it has reached a soft serve consistency. Do not overchurn or it will get crumbly.
- OR, pour into a thick container that keeps frozen goods well. I used a metal loaf pan. Cover well and freeze for a few hours until firm enough to scoop, stirring a couple of times during the process. If it freezes solid overnight, let it sit out at room temperature about 15 minutes before eating so it's nice and creamy. If you used your ice cream maker, then this magical stuff is scoop-able straight from the freezer!! Creamy heaven I tell ya.
- To make the "Starbucks latte", add some whipped cream on top and drizzle some of the pumpkin spice sauce on top. I'm telling the combo of the ice cream, whipped cream and pumpkin sauce on top was totally euphoric! Although the ice cream is amazing on it's own, too.
This is BEST pumpkin ice cream I have ever had! It is so rich and perfectly spiced, and the pumpkin spice sauce takes it over the top! (I can’t wait to stir some of that sauce into my coffee). It’s the perfect treat for when it’s October, but still hot out. Heck, I’d even eat it if it was cold outside, wrapped in a blanket. SO good!
That is so wonderful to hear Coby, thank you so much for making it!!
Amazing!! But I shouldn’t be surprised because your recipes never disappoint!! I’m not a coffee lover but I LOVE a chai latte so the only thing I changed was swapping finely ground chai tea for the instant coffee!! Wow!!! This was so good!! Thank you for this delicious treat! And so easy!
So so glad you loved it!
So happy you loved it!!
Hi! I love all of your recipes because they actually WORK! I am out of chocolate powder so I can’t make the mocha ice cream that I love, and I wanted to make this one instead. Yes, it’s March but who doesn’t love a PSL? I have brain fog but I feel like I’m missing the measurements here – I read thru the entire post and I still don’t know how much of each ingredient to use. Help, please!
So sweet, thank you so much Christina! I recently switched recipe cards and it disappeared but it is back now! Sorry about that!
Thank you for your super fast reply!! Soaking my cashews!
Hi! I am looking for the pumpkin spice sauce recipe. I made it a few weeks ago and now it is giving me a “404” page not found error. Any ideas? Thanks!!
Hi Hailey! So sorry about that, I have fixed it now. Here is the link 🙂
https://thevegan8.com/vegan-pumpkin-spice-sauce/
This Starbucks Pumpkin Spice Latte Ice Cream is just one more reason I LOVE this website!
Hello Autumn! I just made this ice cream and the sauce last night it is AMAZING! and so easy, I have an ice cream maker that had been getting dusty until I found this site and now it is my favorite appliance again. And it is all healthy this time! Thank you for the GREAT recipes! I would give it higher than a 5 star, but my option ends at 5 :)!
Thank you so very much for taking the time to leave such a wonderful review Linda, I really appreciate it! I ran out and made a batch myself after reading your comment because I got so excited for the flavors. I forgot just how yummy it was, haha! I’m so glad you loved it, thank you again!
5 STARS!! SCRUMPTIOUS!! What a wonderful way to welcome in Autumn! My husband’s favorite ice cream is a tie…banana (I know. Eek.;) and pumpkin (um, YUM) and he was thrilled with this recipe. He said it is better than the ‘cow ice cream’ we always used to get at the local dairy farm. Believe me, that’s a compliment because the man LOVES pumpkin ice cream! I didn’t add the coffee and it was still amazing. Blending the cashews with coconut milk? Awesome idea to make it extra creamy, Brandi. Thank you!!
I’m ecstatic this was such a hit with both you and your husband, what a compliment! Thank you so much Colleen as always for leaving feedback, I can’t tell you how much I love hearing from you on my recipes!!
This looks absolutely perfect, Brandi! I love pumpkin spice latte, so this ice cream totally calls my name! 🙂
Thank you Sina!
I need this in my life! I love coffee anything and the addition of the cream and the pumpkin spice sauce sounds amazing!
Thank you Mel!
Wow girl!!! I am blown away here!!! This looks and sounds incredible. And ice cream tasting like diet food yuck no thank you. Hahaha while I do feel my best eating low fat high carb I have allowed myself some indulgences here and there and this for sure is worth the splurge. If I eat low fat 90-95% of the time and occasional indulgence shouldn’t give me an heart attack or anything. At least I hope. Haha I might check out feasting on fruits banana nice cream recipe tho because I actually do like banana ice cream go figure. Hahaha. So that will be a good alternative for something that can be eaten regularly. So thanks for mentioning it 😀
My not even two year old blender broke so I will have to wait to make your recipe but I definitely will. Especially since it appears I no longer am allergic to cashews. A few months I had bought I bag to test out some and I had no reaction. Then I had this cashew based treat and I had an ever so slight reaction of hives on my chest but then I ate the same treat a second time and nothing. It isn’t something I am going to eat all the time cause I don’t want to push it but it appears I can tolerate them now. Also almonds seem to be fine with me now too. I have heard that people can overcome allergies and I am so excited that I am seemingly fine. The only other nut I haven’t retried is walnuts I used to react to walnuts too. So I will try them sometime. Anyway I am rambling you didn’t need to know all that ahahaha. But I am just excited I can actually try this now where as before I had to avoid your recipes that had cashews and almonds in them. Now that I seem okay with nuts I am going to check out your other ice cream recipes on the blog and have some fun.
Anywho, I can’t wait to see that movie eating you alive. It is so exciting that you are in it and that fact a lone makes it worth seeing. I am sure it is a good film overall tho. I am very happy for you that you were featured in the movie. It is some much deserved recognition. Everything you do is amazing and you show people that you can have amazing food that just happens to be vegan. Your work is much appreciated by vegans and non vegans a like I am sure. And definitely the animals appreciate your work as well. We are so lucky to have you sharing your recipes with the world. You make the world a better place. Thank you so much for all you do.
Sorry for such a long rambling comment. Sadly I am a wordy girl. 🙁
You are just the best Christine!! Thank you! Yeah, I like to save the really indulgent calories for desserts. My regular meals are super healthy but I do use fat from nuts, they just make things so rich and so much like recipes I grew up on!
That is so very awesome to hear about you being able to tolerate more nuts now, wow, great news!
Thank you so much, I’m seeing the movie next week and I can’t wait. I’ve heard so many great things from people so I’m super excited.
Thank you again for your kind words, it truly does mean so much to me!
Brandi, this looks just incredible, the photos look so alive if you know what I mean! I am not a huge fan of Starbucks but if they were selling this I would be first in the queue!
You are so sweet Hedi, thank you so much!!
Oh my gosh, Brandi! How amazing for you! I will look for Eating You Alive – hope it gets onto Netflix, too!
Thank you so much Annie!!
Hi! Your recipes look so nice. Thanks for posting them! I was only a bit disappointed when I saw the ingredients for the Pumpkin spice latte.
I stopped using coconut milk after watching Dr. Greger’s Clips. Coconut oil and coconut milk seem to clog the arteries. They contain a lot of saturated fat. I just use coconut flakes or fresh coconut now.
http://www.youtube.com/watch?v=6sjhF_HlFxs
http://www.youtube.com/watch?v=ZZzuPAD0_F8
Hello Sabrina. Coconut oil I never use in my recipes and it isn’t even comparable to coconut milk. It is 100% straight liquid fat with no nutrition left in it. I don’t use that. I use “lite” coconut milk and coconut butter and very rarely I will use full fat coconut milk. There is no oil in the coconut milk I buy, only coconut and water, no other additives or oils. But you stated you use coconut flakes or fresh coconut. You do realize that coconut milk is just fresh coconut meat soaked in water and then water is added to that to be canned, right? It’s basically the same thing. Coconut flakes have just as much saturated fat as coconut milk, and even more actually because it’s all coconut with no water added to it. That is what coconut butter is, as well, which I use in recipes. So, saying you would use fresh coconut but not the milk doesn’t make it any less fattening or artery clogging, it’s the same food. Coconut oil, however, is a totally different story, as all oils are bad for the heart.
All that aside, as I mentioned in this post, this is ice cream, it’s not meant to be a health food, but a dessert to enjoy for a special occasion. I don’t eat ice cream everyday, maybe once a month, so I don’t stress over it. If somebody has heart disease and really needs to watch their fat intake, then they obviously should just stick to banana ice cream like I mentioned in my post.
Hi, Brandi!
I think the main problem is pasteurization. This changes the chemical composition of the coconut milk. This is why Dr. Greger doesn’t recommend canned coconut milk after having read the results of the latest studies on this subject.
Fresh coconut milk made with shredded coconut doesn’t seem to be a problem, though.
You can certainly make your own coconut milk then if you like, I don’t have the time to do that, so I opt for convenience! I have made homemade chocolate coconut milk that way, but it’s been quite awhile.
Of course it’s a personal choice 😉 I make my own coconut milk. However, I see many vegans using coconut milk
as a substitute and this is spreading so quickly. Anyway, I said what I wanted to say.
Yes, a lot of vegans use it because it gives extremely creamy results the way dairy does and while health is a concern, I know for a large amount of vegans, the cruelty-free factor is more important. So even if coconut milk isn’t the healthiest in comparison to other plant milks, it also gives better results than most and as always, anything is better than dairy in my opinion. Some people use soy, but also others avoid it, so everybody just has to use whatever they like and feel suits them best. My personal favorite is cashew milk and coconut milk, it just depends on the recipe which will suit best. 🙂
Oh man, I like this A LATTE!! Get it? BAHAHAHA! But really though. Coco whip? YES. Sauce? YES. Then one way ticket into my mouth. YUMMMMMMM
Hahaha! Love it! Very clever 🙂
Yay for no churn!! LOL, love your comments about it not being low-fat. 😉 I don’t want my ice cream to be no-fat, no-flavor. Bring on the creamy deliciousness pleeease! Definitely going to have to try this one!
Haha, I couldn’t help myself! People always want to point out to me the fat content of a dessert, as if I don’t know it’s fattening! I put the nutrition on it, I know it is! I don’t live off desserts so I don’t stress it! And nobody has to make them either if they don’t want to.
You won’t see me exiting stage left-haha! I’m with you, dessert is dessert, it’s not something you should eat everyday. If you’re going to indulge, then indulge! Looks great, Brandi.
Totally agreed! Thank you Linda!
Oh Brandi! I’m so ready for fall and this ice cream is calling my name. It looks just incredible and delicious and the pictures make me just drool! I would put all your suggested toppings on top, I mean it’s ice cream and that topping completes this. I wish I could see the movie. Any clue if/when it will be released it in Europe? Would love to see you in the movie.
Thank you so much Florian! I am not sure about the movie, but I will find out!!
I laughed SO hard!!! Ice cream tasting like diet food?? YUCK. No thank you! Bring on the rich, fatty, creamy deliciousness that is this!!!!! Ice cream is meant to be a decadent treat and it looks like you nailed it here. Then topping it with whipped cream and pumpkin sauce…pure heaven. That’s exciting that you don’t need an ice cream maker to enjoy this – I hate finding a recipe that I’m dying to try and it calls for churning. Brandi!!!! That is so exciting about the movie! I remember you mentioning it a while back so it’s crazy to hear that it’s coming out this month. I absolutely can’t wait to see it! I’m so proud of you, my friend <3
Aww thank you so much Mandy!! Love you! Girl, seriously, I don’t want watery ice cream, that is NOT ice cream and what a sad thing to eat that would be. Ice cream is meant to be an indulgence and I don’t eat it very often, so I will enjoy every bite when I do!
Ah, looks like one perfect Fall treat! Ice cream form is much better than any smoothie, latte, etc that people remake!
Thank you so much Rebecca!
This looks so good, and I LOVE your apron!
Thank you Becky, it’s a dress though, haha!
This looks so decadent! It seems like perfect fall treat!
I have been waiting for this!!! And wow I didn’t even know it has been a whole year in the making. Between that fact and the fact that it’s your recipe, I KNOW it will absolutely perfect! And I was so happy to see the words “no churn” too because it seems lately all signs point to Natalie needs an ice cream maker. The drizzling sauce shots are insane, my mouth can’t water any more than it is right now. You know I love my nicecream, but there is plenty of time in the day for nicecream as breakfast and Pumpkin Spice Latte Ice Cream for dessert 🙂 Oh how I wish I had been there to “help” clean up after this shoot. I love melty gotta-eat-it-fast-before-it-melts-everywhere ice cream <3 So good!
Thank you Natalie! Ha, yes, totally room for both your nice cream and regular indulgent ice cream! I added yours to my post, because I’m sure there are some avoiding the coconut 🙂 Oh yessss, it got sooo messy and melty, hahaa! But that is when it tasted the best, too!
I was lucky enough to attend a premiere of Eating You Alive last night in Michigan sponsored by PBNSG.org. When you came on the screen I poked the person I was with and whispered “I know her”. What an honour for you to be a part of such an impressive movie. It was interesting, inspiring, informative, touching and made the case for a whole foods plant based diet like no other movie to date. Yes, even better than Forks Over Knives! I encourage everyone to see it when it comes to your area or lobby your local theatre to show it. Congratulations! You had everyone in the audience murmuring in approval with your Alfredo Sauce!
Awww this comment made my day Annemarie! Thank you so much and wow, that is so cool people recognized my recipe, haha! I cannot wait to see this movie, I see it on the 19th, so excited. Thank you so much for your comment 🙂