vegan pumpkin spice ice cream with cookie swirl (no-churn!)

This vegan pumpkin spice ice cream is perfectly cozy, packed with warm spices and has a delicious swirl of crunchy Biscoff cookie pieces in every bite. This easy no-churn pumpkin ice cream is made without dairy or eggs, making it the perfect fall dessert for anyone craving a cool, creamy treat!

This ice cream may just be my new favorite thing about fall!

It's base is made up of both nondairy heavy cream and cream cheese, giving it an incredibly smooth base and a beautifully tangy flavor. I don't think a better combo exists than pumpkin and cream cheese!

If you like it as much as I do, you'll also want to make my vegan pumpkin bars with cream cheese frosting and vegan pumpkin whoopie pies!

You'll also want to take a look at my other frozen desserts if you'd like to find more ice cream recipes.

Jump to:

• ice cream ingredients
• why this ice cream is incredible
• how to make vegan pumpkin spice ice cream (with pictures!)
• best brands of nondairy heavy cream for vegan ice cream
• recipe tips and tricks
• how to remove water from pumpkin puree for baking
• frequently asked questions
• common mistakes and how to fix them
• storage
• vegan pumpkin spice ice cream with spiced cookie swirl (no-churn!)
• more vegan pumpkin desserts
• more vegan ice cream recipes

ice cream ingredients

Here is everything you'll need to make this ice cream!

• Speculoos or Biscoff Cookies: Add a sweet, spiced cookie flavor and crunchy texture.
• Melted Vegan Butter: Helps turn the crushed cookies into a rich, cohesive cookie swirl.
• Nondairy Milk: Softens the cookie mixture and creates a smooth, spoonable consistency.
• Pumpkin Puree: Provides the signature pumpkin flavor while adding moisture and a naturally creamy texture.
• Nondairy Sweetened Condensed Milk: Adds sweetness and richness while helping create a smooth, creamy texture in this no-churn ice cream.
• Spices: Provide warm, nutty, aromatic flavor that balances the sweetness of the ice cream.
• Salt: Balances the sweetness and enhances the pumpkin, spices, and cookie flavors.
• Vanilla Extract: Adds warmth and depth while complementing the pumpkin and spices.
• Vegan Cream Cheese: Adds richness and a subtle tang that balances the sweetness while making the ice cream extra creamy.
• Nondairy Heavy Cream: Whips into a light, airy base that gives the no-churn ice cream its creamy, scoopable texture.

why this ice cream is incredible

• No-churn: No ice cream maker needed! The simple no-churn method makes this recipe incredibly easy to prepare at home.
• Ultra creamy: Nondairy heavy cream and vegan cream cheese create a rich, smooth texture that's seriously scoopable.
• Packed with pumpkin spice: Pumpkin, cinnamon, ginger, nutmeg, and cloves deliver all the cozy flavors of fall.
• Biscoff cookie swirl: Sweet, spiced cookie pieces add a delicious chewy crunch and make every bite extra special.
• Easy to make ahead: Since it's a freezer-friendly dessert, you can make it well in advance of fall gatherings and holidays.
• Completely vegan: It's made without dairy or eggs, but it's every bit as rich and indulgent as traditional ice cream.

best brands of nondairy heavy cream for vegan ice cream

For vegan ice cream, prioritize nondairy creams that are high in fat and specifically designed to whip, since that helps give a no-churn recipe a creamy, scoopable texture.

1. Country Crock Homestyle Dairy Free Heavy Whipping Cream: Country Crock's formula is designed to whip to very stiff peaks, making it a very sturdy choice.
2. Califia Farms Heavy Whip: Made with coconut oil, sunflower oil, and fava bean protein, this brand is great for whipping and has a very neutral flavor. It has 0g sugar, which is useful since we're adding sweetness with the condensed milk.
3. Silk Dairy-Free Heavy Whipping Cream Alternative: Silk is a solid, widely available option and is also designed for whipping and baking. It has a coconut-oil base, so there can be a subtle coconut note.

recipe tips and tricks

Here is everything you can do to make sure your vegan pumpkin spice ice cream turns out perfectly:

1. Use a good nondairy heavy cream: Choose a liquid plant-based heavy whipping cream that whips well. Country Crock, Califia Farms, and Silk are good options.
2. Chill the cream: Make sure your nondairy heavy cream is very cold before whipping. Cold cream will whip faster and hold more air.
3. Don't over-whip the cream: Whip just until stiff peaks form. Overwhipping can cause the cream to become grainy.
4. Use softened cream cheese: Let the vegan cream cheese soften at room temperature so it blends smoothly into the pumpkin mixture without lumps.
5. Use plain pumpkin puree: Make sure you're using pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
6. Crush the cookies evenly: A mixture of fine crumbs and slightly larger pieces gives the cookie swirl a great combination of flavor and texture.
7. Don't make the cookie swirl too wet: Add the nondairy milk gradually if needed. You want a thick, spoonable mixture that can be swirled rather than a thin sauce.
8. Fold gently: When combining the whipped cream with the pumpkin mixture, use a gentle folding motion to preserve as much air as possible. This helps keep the ice cream light and creamy.
9. Create distinct swirls: Layer the ice cream and cookie mixture in your container, then use a knife or skewer to gently swirl them together. Don't overmix or you'll lose the ribbons of cookie throughout the ice cream.
10. Use a shallow container: A shallow, freezer-safe container allows the ice cream to freeze more evenly and makes it easier to scoop.
11. Cover the surface: Press a piece of parchment paper or plastic wrap directly against the surface before covering the container. This helps prevent ice crystals from forming.
12. Let it soften before scooping: No-churn ice cream can freeze quite firm. Let it sit at room temperature for about 10-15 minutes before scooping for the creamiest texture.

how to remove water from pumpkin puree for baking

Pumpkin puree has quite a bit of water. You can quickly remove excess moisture with paper towels. This is a simple method that won't overly dry the pumpkin.

1. Spread the pumpkin: Place the pumpkin puree in a thin, even layer on a plate or shallow bowl.
2. Blot gently: Lay a few sheets of paper towel over the surface and gently press down for a few seconds. Don't press too firmly! You only want the paper towel to absorb some of the excess liquid.
3. Remove and repeat if needed: Peel away the paper towel and check the consistency. If the pumpkin still looks very watery, repeat once with a fresh paper towel.
4. Use immediately: Once the pumpkin looks thick but still moist, measure and use it in your recipe as directed.

Tip: Don't leave the paper towel sitting on the pumpkin for too long or press repeatedly, as this can remove more moisture than necessary and make the pumpkin too thick.

frequently asked questions

common mistakes and how to fix them

• The ice cream turns out too icy. Make sure you're using full-fat nondairy heavy cream and sweetened condensed milk, and avoid adding extra liquid to the pumpkin mixture. Excess moisture can lead to a harder, icier texture.
• The nondairy cream won't whip. Use a liquid plant-based heavy whipping cream that is specifically designed to whip, and make sure it's thoroughly chilled before mixing. You can also chill your mixing bowl and beaters for better results.
• The cookie swirl is too runny. Add the nondairy milk gradually rather than all at once. The cookie mixture should be thick and spoonable, not liquid. If it's too loose, mix in a few more crushed cookies.
• The cookie pieces get too soft. Avoid making the cookie mixture overly wet, and reserve some crushed cookies to sprinkle over the top just before freezing for extra crunch.
• The ice cream has a strong coconut flavor. Be mindful of the quality of the nondairy heavy cream you choose. For a more neutral flavor, use a high-quality plant-based heavy whipping cream instead.
• The ice cream develops freezer burn. Press a piece of plastic wrap or parchment directly against the surface before sealing the container. Store it in an airtight, freezer-safe container and avoid repeatedly leaving it uncovered.

storage

Store vegan pumpkin spice ice cream in an airtight, freezer-safe container in the freezer. For the best texture, press a piece of parchment paper or plastic wrap directly against the surface before sealing to help prevent ice crystals and freezer burn.

The ice cream is best enjoyed within 1 week, although it will remain safe to eat for longer when kept continuously frozen. Let it sit at room temperature for 10-15 minutes before scooping if it becomes too firm.

If you make this recipe please tag @censoredbaker on Instagram!

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more vegan pumpkin desserts

• vegan pumpkin bars with cream cheese frosting
• vegan pumpkin sugar cookies
• vegan pumpkin pie cupcakes
• vegan pumpkin waffles

more vegan ice cream recipes