Try this creamy Vitamix pumpkin ice cream recipe: blend frozen pumpkin puree, almond milk, maple syrup, and spices until smooth for a delicious treat.
This rich, velvety pumpkin ice cream made in your Vitamix captures all the cozy flavors of fall. With just 6 simple ingredients, it’s a healthier alternative to store-bought versions – completely dairy-free, naturally sweetened, and packed with pumpkin’s nutritional benefits.
Why This Vitamix Pumpkin Ice Cream Stands Out
Unlike traditional ice cream recipes requiring an ice cream maker, this version uses your high-powered Vitamix to achieve perfect consistency. The secret lies in frozen coconut milk cubes – a trick that creates ultra-creamy texture without dairy. Compared to store-bought ice creams, you control the ingredients, avoiding artificial additives.
Key Benefits:
- Ready in 15 minutes active time
- No special equipment needed beyond your Vitamix
- Paleo, vegan, and gluten-free friendly
- Rich in vitamin A and fiber from real pumpkin
Ingredients for Perfect Pumpkin Ice Cream
Essential Components
- Pumpkin puree: Use homemade or canned (not pumpkin pie filling)
- Full-fat coconut milk: Creates creamy base when frozen
- Maple syrup: Grade B for deeper flavor
- Pumpkin pie spice: Cinnamon, ginger, nutmeg, cloves
- Vanilla extract: Enhances warmth
- Arrowroot powder: Optional thickener for smoother texture
Pro Tip:
For extra creaminess, use a high-performance blender like Vitamix to fully incorporate ingredients without icy crystals.
Step-by-Step Preparation
Freezing Stage (Prep Ahead)
- Pour coconut milk into ice cube tray (makes ~12 cubes)
- Scoop pumpkin puree onto baking sheet in tablespoon portions
- Freeze both overnight until solid
Blending Process
- Add frozen coconut cubes to Vitamix
- Top with frozen pumpkin portions
- Pour in maple syrup and vanilla
- Sprinkle spices and arrowroot (if using)
- Blend on high, using tamper to push ingredients toward blades
- Stop when texture resembles soft serve (about 60 seconds)
Texture Troubleshooting
| Issue | Solution |
|---|---|
| Too thick | Add 1 tbsp almond milk at a time |
| Too thin | Blend in 1-2 extra frozen coconut cubes |
| Icy texture | Ensure ingredients are fully frozen pre-blend |
Serving Suggestions
Elevate Your Dessert
- Drizzle with homemade salted caramel sauce
- Top with candied pecans or pepitas
- Serve alongside warm apple crisp
- Make pumpkin ice cream sandwiches with ginger cookies
Storage Tips
For best texture, enjoy immediately as soft serve. To store:
- Transfer to airtight container
- Press parchment paper directly on surface
- Freeze up to 2 weeks
- Let sit at room temperature 10 minutes before scooping
Nutritional Highlights
One serving provides 40% DV vitamin A, 15% DV iron, and 4g fiber. The coconut milk offers medium-chain triglycerides for sustained energy, while pumpkin provides antioxidants like beta-carotene.
