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    Home » Recipes » Desserts

    Vegan Pumpkin Oat Ice Cream (No Coconut Milk!)

    Posted: Sep 24, 2019 by Lori Modified: Feb 6, 2021 · This post contains affiliate links.

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    vegan pumpkin ice cream pin for Pinterest
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    Vegan Pumpkin Oat Ice Cream has just 5 grams of fat per serving, is made with 8 common ingredients, and is impossibly creamy and delicious. This healthy pumpkin ice cream is vegan, gluten-free, refined sugar-free, oil-free, and contains NO coconut milk.

    melty close up shot of healthy vegan pumpkin ice cream.

    Holy. Moly. Okay y'all, I'm actually having a difficult time figuring out how to write this post without sounding like a cheesy infomercial person. And that's because my excitement for this new method of making vegan ice cream is so ridiculously over the top. I mean, just look at it! So melty and thick and creamy.

    Update: I have a NEW way of making vegan ice cream that has me just as excited! Check out this nut-free Chocolate Chickpea Ice Cream!

    This trick of using blended oatmeal isn't my original idea. So indulge me for a moment while I give credit to Miyoko.

    a scoop of vegan pumpkin oat ice cream in a metal pan.

    The Inspiration

    After falling in love with this Healthy Vegan Pumpkin Pie, I was deciding what sort of pumpkin sweet treat to make next. I wanted to keep it healthy (i.e. made from whole foods), and realized the pumpkin pie filling itself would probably translate really well into ice cream.

    Later that night I was reading through Miyoko Schinner's The Homemade Vegan Pantry, and I spotted her recipe for luscious, low-fat vanilla oat gelato. My pie filling also uses oats. Intrigue was building!

    In the instructions she mentions that the texture of the ice cream might seem stretchy or gummy after churning, and not to be put off by it. And that was the light bulb moment. If you've ever made (or attempted to make) homemade oat milk, you know how challenging it can be to prevent the dreaded oat slime.

    Well, slimy milk is definitely not ideal, but guess what! With ice cream, after you freeze it, the slime-factor turns into creaminess. That Miyoko is a genius, I tell you!

    vegan pumpkin ice cream churning in an ice cream maker.

    I couldn't wait to get a batch of pumpkin ice cream going. I tested it (and we ate it) twice over the next two days, and I couldn't wait to share it with you!

    Then, while thumbing through her book again a couple of nights later (yeah, I read cookbooks before bed), I flipped to the page after the vanilla oat gelato, and saw a recipe for chocolate gelato. Cool, that sounds yum, but in small print at the bottom of the page was a variation for Pumpkin Oat Gelato.

    My first thought was, "Oh noooooo! Now I can't share my pumpkin ice cream because our recipes are so similar." (They're not exactly the same, but close.)

    I'd planned to credit her vanilla gelato recipe for inspiring this one, of course, but I certainly didn't want it to seem like I'd just copied the pumpkin version from her book. I'm always very mindful of following proper blogger etiquette, giving credit to those who inspire our recipes and never sharing recipes that are basically exactly like someone else's.

    collage showing blending, churning, and freezing the ice cream.

    I thought about it some more the next day, and I came to the conclusion that it would be okay to share my pumpkin ice cream for two main reasons:  a) this is Miyoko Schinner we're talking about. She's running a vegan creamery empire and really isn't impacted by this at all (unless maybe I can actually help sell a few copies of The Homemade Vegan Pantry by telling you how amazing it is - it really is!).  And b) I truly did come up with this recipe and test it twice before seeing her pumpkin variation.

    So, I decided to share this story with you and get some awesome, low-fat, life-changing vegan pumpkin ice cream into your hands. And really, ALL pumpkin desserts contain pretty much the same spices in similar amounts, so these things are inevitable! (Hers doesn't include the extra cinnamon, though, and is sweetened differently.)

    3 scoops of pumpkin ice cream in a silver dish.

    Ingredients in Vegan Pumpkin Ice Cream

    1. 3 cups non-dairy milk of choice, such as almond or soy
    2. 1 ¼ cups pumpkin puree
    3. 1 cup coconut sugar (you can also use ¾ cup maple syrup, brown sugar, or a brown/regular cane sugar combo)
    4. ½ cup raw cashews
    5. scant ⅓ cup rolled oats
    6. 2 tsp pumpkin pie spice
    7. 1 tsp cinnamon
    8. 2 tsp vanilla
    9. tiny pinch of salt

    SO many vegan ice cream recipes call for coconut milk, including this one of mine. As a coconut lover, I don't really mind. But sometimes you don't want the flavor of coconut mucking up the other flavors, you know? Sometimes it's nice to have vanilla that just tastes like vanilla, or coffee that just tastes like coffee.

    And then there are the people who really want to enjoy dairy-free ice cream recipes but are allergic to coconut AND the folks who follow low-fat diets for health reasons. I imagine they're all pretty tired of clicking on recipe after recipe online and seeing coconut milk in almost every single one. This is why I'm so excited to know that we can use a small amount of oatmeal to replace the fat content of coconut milk!

    More Oat Ice Cream Flavors:

    Lemon Oat Ice Cream
    Butter Pecan Oat Milk Ice Cream

    Vanilla-Maple Oat Ice Cream 
    Low-Fat Cranberry Oat Gelato
    Pistachio Oat Ice Cream

    a close up of pumpkin oat ice cream in a dish.

    Tips and Substitutions

    • I tested the recipe using coconut sugar, but you can use brown and/or organic cane sugar, if preferred. Also, Miyoko's recipe calls for ¾ cup maple syrup as the sweetener, so that's another option.
    • I've tested soy and almond milks as the liquid in this recipe, and both were good, though soy is creamier. Feel free to use any unsweetened milk that suits your dietary needs. Oat milk would also work well.
    • If you can't eat cashews and don't mind using coconut, feel free to replace the cashews with ⅓ cup coconut cream. Almond, macadamia, or pecan butter would also work (¼ cup).
    • Unfortunately, I haven't had an opportunity yet to test this ice cream using the standard no-churn method. I'm pretty confident you won't get the same results, but it's worth a shot! So if you don't have an ice cream maker, pour the chilled mixture into a freezer-safe container, and stir it every 30 to 45 minutes until it's as frozen as you like (about 5 hours). **If you have a handheld or stand mixer, another option is to beat air into the mixture before transferring it to a freezer-safe container and freezing for 5 hours.

    I've been using this Cuisinart 2 Quart ice cream maker for years and can recommend it as a dependable, affordable option.

    scooping the ice cream from a loaf pan.

    I hope you LOVE this Vegan Pumpkin Ice Cream as much as we do! If you do try this recipe, please let us know in the comments below. You can also tag me in a photo on facebook or instagram with @myquietkitchen if you feel like showing off your yummy pumpkin ice cream.

    And stay tuned for more flavors using this magical oatmeal/milk base!

    Enjoy!

    You might also like:

    Chocolate Chickpea Ice Cream
    Oil-Free Vegan Pecan Pie
    Vanilla-Maple Oat Ice Cream
    Healthy Vegan Gluten-Free Pumpkin Pie
    Banana Nice Cream with Maple Wet Walnuts
    Sunbutter Cookie Nice Cream Sandwiches
    Spiced Tahini Oatmeal Cookies

    close up of creamy scoops in a bowl

    Vegan Pumpkin Oat Ice Cream (No Coconut Milk)

    Author: Lori Rasmussen, My Quiet Kitchen
    Vegan ice cream that changes everything you thought you knew about making creamy, non-dairy ice cream at home! A small amount of cooked and blended oats creates ice cream SO creamy you'll swear it's full of saturated fat. Instead, it's oil-free, coconut milk-free, naturally sweetened, and low in fat and calories. Can be soy-free, too.
    Inspired by and adapted from Miyoko Schinner's recipe for Low-Fat Vanilla Oat Gelato in The Homemade Vegan Pantry.
    Yield: about 3.5 cups
    Servings: 7 servings
    4.89 from 9 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 20 mins
    Cook Time: 10 mins
    Freeze time: 5 hrs
    Total Time: 5 hrs 30 mins

    Equipment

    • high-speed blender
    • ice cream maker
    • loaf pan

    Ingredients 

    • 3 cups unsweetened non-dairy milk, divided - I've used both soy and almond.
    • scant ⅓ cup rolled oats
    • ½ cup raw cashews - If you don't have a high speed blender, sub ¼ cup raw cashew butter.
    • 1 ¼ cups pumpkin puree
    • 1 cup coconut sugar or ¾ cup maple syrup - You may also sub brown sugar or a brown/cane sugar combo, if preferred.
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • pinch of salt
    Prevent your screen from going dark

    Instructions
     

    • Planning is key! If using an ice cream maker, be sure to put the canister in the freezer the day before you want to churn the ice cream. Also note that the ice cream mixture needs time to chill before churning, and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
    • In a small sauce pan, simmer the oats in 1 cup of the milk until the oats are soft, 7 to 10 minutes. Immediately transfer to a bowl to cool.
    • In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until smooth.
    • Add the pumpkin puree, coconut sugar, pumpkin pie spice, cinnamon, vanilla, and oatmeal to the blender, and blend until smooth. Refrigerate until cold (overnight is fine, too).
    • Churn the mixture according the instructions for your ice cream maker. The ice cream will be very thick. Scoop it into a freezer-safe container, cover, and freeze for 3 to 4 hours.
    • Around the 4 hour mark, and definitely if left in the freezer longer, the ice cream will be hard. Allow it to soften at room temperature for 10 to 15 minutes before scooping.

    Notes

    Curious about no churn?

    The consistency of this ice cream is best with an ice cream maker. If you don't have one and don't mind a slightly less smooth appearance, check out my recommendations for the no-churn method in this post.

    Storage:

    Store ice cream in an airtight container in the freezer.
    Once ice cream is fully frozen (overnight), it will be too hard to scoop. Let it sit at room temperature for 10 to 15 minutes before serving.
     

    Estimated Nutrition (per serving)

    Calories: 185kcalCarbohydrates: 32gProtein: 5gFat: 5gCholesterol: 0mgSodium: 50mgFiber: 2gSugar: 24gVitamin A: 97IUVitamin C: 3mgCalcium: 9mgIron: 9mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
    « Chipotle Purple Sweet Potato Dip
    Vegan Gluten-Free Thumbprint Cookies »

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    Comments

    1. Molly Nolan

      February 07, 2021 at 1:30 am

      I just stumbled upon this. Vegan ice cream recipes with no coconut! I will be working my way through every non coconut recipe you have. Thanks!

      Reply
    2. Ginny Bates

      June 30, 2020 at 2:53 pm

      I haven't tried this yet, but will next time we want ice cream. I very much like the idea of using oats for creaminess. I once tried (from another site) a vegan ice cream made with homemade oat milk. The oat milk was not slimy but it tasted raw to me, unpleasantly so. Good thing the sweeteners and flavorings covered that up. I have searched your site for a recipe for oat milk and haven't found one. I use a commercial brand in my coffee and cereal, but as I said, my homemade tastes raw. I'd like to be able to make a good oat milk at home. Any suggestions? Thanks so much. I love your site!

      Reply
      • Lori

        June 30, 2020 at 8:09 pm

        Hi Ginny,
        Thanks so much for the kind words! Well, I probably won't be much help with oat milk (yet). I've been experimenting a lot with it recently, but for making yogurt. So I haven't actually consumed it plain and am not sure about the raw taste you mentioned. I have noticed I prefer the uncooked oat aroma and flavor of some of the batches of milk I've made, instead of the ones that I heated, which made it smell like oatmeal.
        When I've used oat milk to make ice cream it's been store-bought (plus the cooked oats listed in the recipe). For the most neutral flavor in ice cream store-bought is probably the best bet!

        Reply
    3. Nina Windhauser

      October 22, 2019 at 8:18 pm

      This ice cream was pure heaven! Loved that it wasn't full of cashews!

      Reply
      • Lori

        October 22, 2019 at 8:27 pm

        I'm so glad you enjoyed it, Nina! 😀

        Reply
      • Christine

        October 13, 2021 at 3:07 pm

        This ice cream is outstanding! I used Silk oat milk, brown sugar, and only 1 t of cinnamon (no pumpkin pie spice…just my personal preference).
        It’s sooo good! I’ll be making it often! Thank you! 😁

        Reply
    4. Krista

      October 21, 2019 at 2:12 am

      When I first saw the headline, I was overjoyed because I'm highly allergic to coconuts, but then I see coconut sugar and I'm just so betrayed. I'm very annoyed by humanities obsession with this fruit(?); I can't buy most lactose free ice cream because that's the primary ingredient. Anyway, I know it probably didn't occur to you that it would attract people like me but if your next recipe/headline could state possible allergens and not bait me into thinking I can make a less calorie ridden ice cream, I'd greatly appreciate it.

      Reply
      • Lori

        October 21, 2019 at 6:25 am

        Hi Krista, the recipe clearly states several sweetener options. Brown, regular, date, maple, any can be used. Baiting and disappointing was certainly not intended.

        Reply
    5. Anthea @ Rainbow Nourishments

      September 27, 2019 at 9:29 am

      I CAN'T wait to try this!!! I've been looking for an easy coconut free ice cream!

      Reply
      • Lori

        September 27, 2019 at 10:26 am

        Oh good! So glad you’re excited about it, Anthea. I would love to hear your thoughts after you try it! 😀

        Reply
    6. Denise Castillo

      September 25, 2019 at 8:20 am

      I have a”Yonana” ice cream maker, that uses frozen fruit to make the ice cream. Can I freeze the mixture in an ice cube tray, so I can use them to make ice cream in this machine?

      Reply
      • Lori

        September 25, 2019 at 8:37 am

        Hi Denise, I've heard of Yonana machines but haven't used one. (I use a food processor to make banana/fruit ice cream.) So, you probably know much better than I whether that could work. 🙂 If the cubes were fully frozen (rock hard), I'm afraid it would be tough on the machine, and I definitely wouldn't want you to damage it. Wish I could give you a more definitive answer. If you do experiment with it I would love for you to come back and let us know!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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