Desserts

September 30, 2021

No-Churn Vegan Pumpkin Pecan Ice Cream

This Pumpkin Pecan Ice Cream is no-churn - all you need is a spoon!  It's also plant-based and completely banana-free. Enjoy the pure pumpkin and pecan flavors!

No-Churn Vegan Pumpkin Pecan Ice Cream

Here's why I love this ice cream

It's no-churn. I don't know about you but I have plenty of kitchen gadgets. I do not need an ice cream maker. It's just going to take up space and, honestly, be a waste of money. I'm not making ice cream every week, so there's no need to have an expensive ice cream maker for the couple times I'll actually use it.

It's plant-based and dairy-free. All my recipes are vegan-friendly, of course, but I have to celebrate what a treat it is to eat ice cream that is actually healthy. Just whole food ingredients.

It's banana-free. I LOVE bananas, but sometimes you don't want your ice cream tasting like banana. This Pumpkin Pecan Ice Cream is much more decadent than banana ice cream - I used pecan butter to create rich flavor.

It's fall-themed. Pumpkins. Pecans. What's not to love?

What's the secret to No-Churn Ice Cream?

Two things make a good ice cream: texture and flavor. Without hours of churning in an ice cream machine, you have to make sure your no-churn ice cream has plenty of both.

Texture. For the perfect texture we need something creamy. I started with a base of non-dairy milk. But on it's own, non-dairy milk isn't super creamy. So I added pecan butter (you could use any nut butter, but since this is Pumpkin Pecan ice cream it just makes sense to use pecan butter). Adding a thick nut butter to the milk gives a creamy, luscious texture.

Flavor. The pecan butter is really the star of this show, because it isn't just helping the texture, it's also creating a deliciously rich flavor. Fat = flavor, and nut butter has quite a bit of fat. Pumpkin and maple syrup add depth and sweetness to the flavor, but the fat from the nut butter is what really brings out the rich flavor.

After you nail the texture and flavor, all you have to do is mix and freeze.

Pecan Butter

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
  • Perfect anytime dessert — this dessert is super easy to whip up and also great to make ahead of time and keep in the freezer for whenever you want it

No-Churn Vegan Pumpkin Pecan Ice Cream Ingredients

Ingredients

  • Non-Dairy Milk: I used soy milk in this recipe. I would recommend using either soy milk or oat milk, since they tend to be creamier than almond or coconut milk.
  • Pecan Butter: I highly recommend using pecan butter for this recipe since you'll want all that tasty pecan flavor. And pecans are high in fat compared to other nut butters, so you'll get even more flavor. It's super easy to make pecan butter (see instructions below) but you can also look for it at the store. If you can't find it I recommend cashew butter as a substitute.
  • Pumpkin: Canned pumpkin is perfect for this recipe. Make sure to use pumpkin puree NOT pumpkin pie filling.
  • Maple Syrup: If you want to make this recipe completely fruit-sweetened you can use date syrup or blend up a few medjool dates when pureeing the mixture.
  • Pecans: To avoid added oils buy raw pecans. For extra flavor, toast your pecans before adding them to the recipe. Or just reserve some of the pecans you use when making your pecan butter.

How to make Pecan Butter

Pecan butter, like all nut butters, is super easy to make at home. All you need is a blender or food processor.

Nuts have natural oils which make them so much easier to blend. To activate the oils you'll want to heat your pecans in the oven. I usually roast mine at 350 for 5-10 minutes until they are just starting to brown and they become fragrant.

Then just throw the nuts in the food processor and blend until smooth. Since pecans have such a high fat content they will blend easily and you should have your pecan butter in a matter of minutes!

Let the pecan butter cool to room temperature before you use it in this recipe.

Pecan Butter

How to make this No-Churn Vegan Pumpkin Pecan Ice Cream

Step 1. Add the non-dairy milk, pecan butter, pumpkin, and maple syrup to a bowl or blender. Mix or blend until smooth.

Step 2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.

Step 3. Stir in the pecans. Then freeze for an additional 4-5 hours, or overnight.

Step 4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra pecans and enjoy!

Recipe Prayer

Thank you God for delicious desserts like this ice cream. Help us to enjoy this treat. Amen.

No-Churn Vegan Pumpkin Pecan Ice Cream

Related Recipes

Love this ice cream? I've got a few other delicious ice cream recipes for you to try next:

Tried this recipe?

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No-Churn Vegan Pumpkin Pecan Ice Cream

This Pumpkin Pecan Ice Cream is no-churn - all you need is a spoon! It's also plant-based and completely banana-free. Enjoy the pure pumpkin and pecan flavors!

Author:

Elizabeth

Serves:

4

Prep:

40

min

cook:

min

total:

300

min

Ingredients

  • 1 1/2 Cup Non Dairy Milk
  • 1 Cup Pecan Butter
  • 1/2 Cup Pumpkin
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Chopped Pecans

Instructions

  1. Add the non-dairy milk, pecan butter, pumpkin, and maple syrup 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 4-5 hours, or overnight.
  4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra pecans and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography