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–+ servings
A glass full of pumpkin pecan ice cream.

No-Churn Vegan Pumpkin Pecan Ice Cream

Print Recipe
All you need is a bowl to make this No-Churn Vegan Pumpkin Pecan Ice Cream! It's plant-based and completely banana-free. Enjoy the pure pumpkin and pecan flavors!
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 357
Author Elizabeth

Ingredients

  • 1 ½ Cup Non Dairy Milk
  • 1 Cup Pecan Butter
  • ½ Cup Pumpkin
  • ¼ Cup Maple Syrup
  • ½ Teaspoon Pumpkin Pie Spice
  • Pinch Salt
  • ¼ Cup Chopped Pecans

Instructions

  • Add the non-dairy milk, pecan butter, pumpkin, maple syrup, pumpkin pie spice, and salt to a bowl or blender. Mix or blend until smooth.
  • Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
  • Stir in the pecans. Then freeze for an additional 1-2 hours, or overnight.
  • When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra pecans and enjoy!

Video

Nutrition

Calories: 357kcal | Carbohydrates: 22g | Protein: 10g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 96mg | Potassium: 326mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 3mg