Pumpkin Soft-Serve “Ice Cream”

Trick…or treat? This tasty frozen dessert is a little of both! Creamy, cold and rich, it’s got all the appeal of soft-serve ice cream. But instead of dairy, coconut milk and almond butter are blended with pumpkin for a healthier chilled “cream” confection.

Pumpkin Ice CreamPumpkin Ice Cream

Serves 3 to 4

Friendly warning: As you transfer this “ice cream” from the blender to a bowl for freezing, you may be tempted to have a lick–which may lead to the overwhelming urge to taste an entire spoonful. In fact, you may be so enticed by the flavor that you’ll want to guzzle an entire glass. Go ahead–it’s OK.  Really! This recipe doubles as a delicious shake.


1 can organic pumpkin
¼ cup coconut milk
¼ cup almond butter
1-1/2 tsp. pumpkin pie spice (or mix together cinnamon and nutmeg)
½ to 1 tsp. liquid stevia (depending on desired sweetnesss)
Ice cubes


1. Combine all ingredients in a food processor or high-speed blender and blend until smooth.

2. Transfer to bowl and place in freezer for 30 minutes or until well chilled. Spoon into serving dishes and serve.

About Maura Knowles

“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.

Loading Facebook Comments ...

22 comments on «Pumpkin Soft-Serve “Ice Cream”»

  1. Candy Snodgrass says:

    How many Ice Cubes?

  2. Denise says:

    How many ice cubes are needed?

    1. Mo says:

      Great question! I use about 1/4 cup small ice cubes for a thicker, creamier consistency. BUT if I’m making a shake, I add up to 1/2 cup…your preference, really.

  3. Amy says:

    Can I substitute almond milk for coconut milk?
    I may experiment adding a small amount of guar gum & xantham gum for additional thickness.

    1. Jennifer says:

      , you might consider adding half an avocado or a banana to add thickness and creaminess. Chia seeds also add a nice thickness. I can’t wait to try this!

  4. Amy says:

    Also, would the recipe work without the almond butter? I realize it wouldn’t be as delicious, but I’d like to minimze the amount fat added.

  5. ANNA "B" says:


  6. ANNA "B" says:


  7. Julie says:

    Do you use coconut milk from a can or the kind in a carton?The canned is thicker and the carton is liquid consistency.

    1. Amanda says:

      Canned :) The ingredients have links that go to the specific item needed

    2. Lissa says:

      So glad you asked that question, Julie! I would’ve just added the coconut milk in the carton and wondered why it was so liquidy. Thanks for clarifying, Amanda. :)

  8. Liz says:

    I can’t wait to try this. More Vegan friendly recipes like this one please!

  9. Winn says:

    Looks yummy .. What size tin of pumpkin?

    1. Lissa says:

      Winn, if you click on the link to the organic pumpkin, it shows a 15 oz. size can so I’m just going with that myself. :)

  10. KATHY CHISM says:

    Do you have the nutritional info??? Mainly net carbs.
    Thank you

  11. Bethanie says:

    What could I sub for the almond butter? Would something like SunButter work? We have nut allergies.
    Looks delicious!

    1. Mo says:

      Yes, try sun butter and please let me know how you like!

  12. Deborah says:

    Is this a 15 ounce can of pumpkin, or a different size?

    Thank you! I’m SO excited to try this!!!

  13. margie says:

    I tried this and it came out terrible. It was not ice cream. It was pumpkin flavored ice. It never thawed. You had to scrape it with a fork. And I LOVE pumpkin and this really did not have good flavor. I used organic pumpkin and followed the directions…. but it was not creamy at all. It tasted like frozen canned pumpkin. I think it needs more coconut milk. Anyone have the same experience?

    1. Mo says:

      I’m so sorry to hear this, Margie.
      May I ask what type of blender you used?
      I make this all the time and we LOVE it.
      If you freeze overnight, it’s best to let it thaw a bit since there are no binders or preservatives to keep it emulsified when frozen.
      Please let me know.

  14. Colleen says:

    Made it last night in my Blendtec and LOVED IT! Mine came out more like a mousse. It was a huge hit at my dinner party. Thanks, Mo! This one is a keeper.

Leave a Reply