Vegan Pumpkin Ice Cream

This Vegan Pumpkin Ice Cream made in the Ninja Creami is a rich, dreamy dessert packed with warm spices and velvety texture. It’s dairy-free, egg-free, and made with just six simple ingredients—perfect for fall, or any time you’re craving something sweet and seasonal. Best of all, it’s ultra-creamy thanks to silken tofu and raw cashews, and it blends beautifully with cozy pumpkin spice flavors.

Why You’ll Love This Recipe

This ice cream is everything you love about pumpkin pie in frozen form. It’s smooth, flavorful, and easy to make with pantry staples and a high-speed blender. Using the Ninja Creami means you don’t need to churn or babysit anything—just freeze, spin, and enjoy. Plus, this vegan version skips the dairy without sacrificing the creamy texture that makes ice cream irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pumpkin purée

• 1 (10-ounce) box silken tofu

• ½ cup raw cashews

• ⅓ cup granulated sugar

• 2 teaspoons vanilla extract

• 2 teaspoons pumpkin spice

• ¼ teaspoon salt

Directions

1. In a high-speed blender, combine the pumpkin purée, silken tofu, raw cashews, sugar, vanilla extract, pumpkin spice, and salt.

2. Blend on high until completely smooth and creamy. Ensure there are no chunks remaining.

3. Pour the mixture into a Ninja Creami pint container, making sure not to exceed the fill line. Cover with the lid.

4. Freeze upright on a flat surface for at least 24 hours.

5. After freezing, let the container sit at room temperature for 5 minutes.

6. Insert the pint into your Ninja Creami machine and use the “Ice Cream” function to process.

7. If the texture appears crumbly, use the “Re-Spin” function once or twice until the ice cream is smooth and scoopable.

8. Serve immediately or place back in the freezer until ready to enjoy.

Servings and timing

This recipe makes 1 pint (about 2 servings).
Prep time: 10 minutes
Freeze time: 1 day (24 hours)
Total time: 1 day 10 minutes

Variations

• Nut-free version: Replace cashews with sunflower seeds or use coconut cream for a similar creamy base.

• Sweetener swap: Use maple syrup or coconut sugar for a deeper, more caramelized flavor.

• Add-ins: Stir in chocolate chips, chopped pecans, or swirls of dairy-free caramel before the final spin.

• Extra creamy: Add 1–2 tablespoons of plant-based milk or cream if the texture is too firm or crumbly.

• Spicier kick: Increase the pumpkin spice or add a pinch of cinnamon and nutmeg for extra warmth.

Storage/Reheating

• Storage: Store the finished ice cream in the Ninja Creami container with the lid secured.

• Shelf life: Best enjoyed within 1 week for optimal texture and flavor.

• Re-spin as needed: If the ice cream firms up too much in the freezer, let it sit at room temp for 5–10 minutes, then use the Re-Spin function.

• Do not microwave: Avoid reheating, as it may damage the texture and flavor of the ice cream.

FAQs

Can I use canned pumpkin pie filling?

No, use pure pumpkin purée to control sweetness and spice levels. Pie filling already contains sugar and spices.

Do I need to soak the cashews?

It’s recommended for easier blending, especially if your blender isn’t high-speed. Soak in hot water for 15–20 minutes.

Can I make this without a Ninja Creami?

You can try freezing the mixture in a shallow dish and blending in a food processor, but the Creami ensures the smoothest texture.

What if I don’t have silken tofu?

Silken tofu provides creaminess, but you can substitute with full-fat coconut milk or cashew cream if needed.

Can I double the recipe?

Yes, but freeze in separate pint containers and process each individually in the Ninja Creami.

Is this ice cream keto or low-carb?

No, this version includes pumpkin and sugar. For a keto version, use a low-carb sweetener and limit the pumpkin.

How do I make it sweeter?

Taste the mixture before freezing and add more sugar or maple syrup to taste if needed.

Why is my ice cream crumbly?

This is common in Ninja Creami recipes. Use the Re-Spin function or add a splash of non-dairy milk before re-spinning.

Can I use homemade pumpkin purée?

Yes, but make sure it’s smooth and not too watery. Strain if necessary before blending.

What plant-based milk works best for adjusting texture?

Unsweetened almond, oat, or coconut milk all work well if your mixture needs thinning before or after spinning.

Conclusion

This Vegan Pumpkin Ice Cream is a festive, creamy treat that brings the flavors of fall to your freezer with minimal effort. Made with nourishing ingredients and no dairy, it’s a healthier dessert option that doesn’t compromise on taste or texture. Perfect for pumpkin lovers and anyone looking to enjoy a seasonal indulgence—Ninja Creami style.

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