Do I need an ice cream maker for this recipe?

No! This is a no-churn ice cream recipe, so you only need a mixer and a freezer-safe container. The whipped nondairy heavy cream gives the ice cream its light, creamy texture without an ice cream machine.

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree works well, but make sure it isn't overly watery. If needed, gently blot the excess moisture with paper towels before measuring.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains added sugar and spices, which will change the flavor and consistency of the ice cream. Use plain pumpkin puree.

Why won't my nondairy cream whip?

Make sure the cream is very cold before whipping and that you're using a product specifically designed to whip. Chilling your mixing bowl and beaters for a few minutes can also help.

Can I use a different cookie?

Absolutely! Any crisp, spiced or cinnamon cookie can work in place of Speculoos or Biscoff cookies. Ginger snaps would be especially delicious.

Why is my no-churn ice cream hard to scoop?

Homemade no-churn ice cream can freeze quite firm. Let it sit at room temperature for 10–15 minutes before scooping to give it time to soften.

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

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

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Pumpkin spice ice cream made with tangy cream cheese and swirled with spiced cookies.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 1 quart 1x
Category: Frozen Desserts
Method: Chill
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

For the Cookie Swirl

16 Speculoos or Biscoff cookies
1/4 cup melted vegan butter
1/4 cup nondairy milk

For the Ice Cream

1 cup pumpkin puree
1 11.25 ounce can nondairy sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 teaspoon vanilla extract
4 ounces vegan cream cheese, softened
1 1/2 cups nondairy heavy cream
extra Speculoos/Biscoff cookies for topping/serving

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Instructions

Crush: Place all of the cookies into the bowl of a food processor and run the machine until cookies are completely crushed. You can also place the cookies in a sealable plastic bag and crush with a rolling pin if preferred. Transfer the crushed cookies to a bowl and toss with the melted vegan butter and nondairy milk. Set aside.
Drain: Place the pumpkin in a paper towel or cheesecloth and squeeze out the excess water. Transfer pumpkin to a new paper towel and squeeze again once the first is fully saturated. You should remove about 1/4 cup of liquid.
Mix: Place the pumpkin in a large mixing bowl. Add in the nondairy sweetened condensed milk, spices, salt and vanilla and mix until well-combined. Set aside.
Whip: Place the softened vegan cream cheese in a separate mixing bowl and beat with an electric hand mixer until completely smooth. Add the nondairy heavy cream to the bowl, half a cup at a time, beating with the electric mixer after each addition. Keep whipping until stiff peaks form.
Fold: Pour the pumpkin mixture over the cream and fold together gently using a rubber spatula. Continue until homogenous.
Freeze: Pour half of the ice cream base into a sealable container or loaf pan. Dollop in half of the cookie-butter mixture and swirl with a knife. Pour over the remaining ice cream and dollop in the remaining cookie-butter. Swirl again with the knife. Cover container and place in the freezer to chill for at least 6 hours.

Notes

*Ice cream will keep covered in the freezer for up to 1 week.

Find it online: https://censoredbaker.com/vegan-pumpkin-spice-ice-cream-with-cookie-swirl-no-churn/