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No-Churn Vegan Pumpkin Pecan Ice Cream

This No-Churn Vegan Pumpkin Pecan Ice Cream - all you need is bowl! It's also plant-based and completely banana-free. Enjoy the pure pumpkin and pecan flavors!

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

40

minutes

Cook:

0

minutes

TOtal:

300

minutes

Ingredients

  • 1 1/2 Cup Non Dairy Milk
  • 1 Cup Pecan Butter
  • 1/2 Cup Pumpkin
  • 1/4 Cup Maple Syrup
  • 1/2 Teaspoon Pumpkin Pie Spice
  • Pinch Salt
  • 1/4 Cup Chopped Pecans

Instructions

  1. 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.
  2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
  3. Stir in the pecans. Then freeze for an additional 1-2 hours, or overnight.
  4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra pecans and enjoy!