Vegan Pumpkin Ice Cream



  • ⅓ cup old-fashioned oats
  • 3 cups oat milk
  • ¾ cup raw cashews or sunflower seeds, soaked overnight
  • 1 15-ounce can of pumpkin puree
  • 1 ¼ cups coconut sugar
  • 1 tablespoon pumpkin pie spice
  • 2 ½ teaspoons vanilla extract
  • A pinch of sea salt


  1. Bring the oats and ⅔ cup oat milk to a light boil in a small saucepan over medium.
  2. When they are lightly boiling, lower the heat to simmer for 7-8 minutes, or until the oats are soft. Transfer to a bowl to cool.
  3. To a high-speed blender, add the rest of the oat milk, soaked cashews or sunflower seeds, pumpkin puree, coconut sugar, pumpkin pie spice, vanilla extract, and sea salt.
  4. Add the cooled oats, then blend on high until smooth.
  5. Transfer the blended mixture to a loaf pan, cover, and freeze for about 5 hours or overnight. For a creamier consistency, stir the mixture every 30-60 minutes, scraping down the sides.
  6. Once the ice cream is set, serve immediately with garnishes like extra pumpkin seeds or vegan caramel sauce. If it is very frozen, let the ice cream thaw for 5-10 minutes before scooping. Enjoy!