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Pumpkin pie ice cream - Dr. Axe

Vegan Pumpkin Pie Ice Cream Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 4 hrs
  • Yield: 8 1x
  • Diet: Vegan


This vegan pumpkin pie ice cream is fun to make … and creative. It relies on coconut milk and a base of butternut squash and apples! A tasty ice cream packed with fiber, vitamins and antioxidants? Yes, please.


  • 1 medium butternut squash, peeled, seeded, and diced
  • pinch of salt
  • cans full fat coconut milk, divided
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 sweet-tart apple, cored and sliced thick
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons whiskey or bourbon


  1. Heat the oven to 425 F.
  2. Line a cookie sheet with parchment paper. Spread the squash evenly on the parchment.
  3. Sprinkle the squash with the salt and bake for 30 minutes. Make the coconut-caramel syrup while the squash is baking.
  4. In a small pot, heat half a can of coconut milk over medium-high heat. When hot, add the coconut sugar and simmer at medium heat for 6–8 minutes. Remove from the heat. Add the vanilla, stir and set aside.
  5. Remove the squash from the oven. Add the apples to the pan and bake 20 minutes more
  6. Remove the squash and apple from the oven and allow to cool for 10 minutes.
  7. In a high-powered blender, combine the remaining can of coconut milk, coconut-caramel syrup, squash, apples, spices and whiskey/bourbon. Puree on high until thoroughly blended and thick.
  8. Refrigerate in an airtight container at least 3 hours or overnight. When completely chilled, churn in an ice cream according to manufacturer’s instructions.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Desserts
  • Method: Ice Cream Maker
  • Cuisine: American


  • Serving Size: 1 small bowl (222g)
  • Calories: 285
  • Sugar: 23.5g
  • Sodium: 14mg
  • Fat: 15.3g
  • Saturated Fat: 13.5g
  • Unsaturated Fat: 0.9g
  • Trans Fat: 0g
  • Carbohydrates: 36.6g
  • Fiber: 2.7g
  • Protein: 2.6g
  • Cholesterol: 0mg