Pumpkin ice cream with coconut caramel and praline pecans – 3 ingredients, no-churn, vegan ice cream that’s as creamy and delicious as pumpkin pie, and totally decadent, drizzled with coconut caramel, toasted coconut chips, and maple-spiced praline pecans.
Move over pumpkin pie, as this year, we are making pumpkin ice cream! With the same sublime, creamy pumpkin flavor, but in frozen ice cream shape and form, it’s so much more exciting and fun to make! Plus, ice cream in the middle of fall sounds even more irresistible, right!? And instead of the good old crust, it is topped with some maple-spiced, praline pecans, and toasted coconut chips to give you that perfect contrast of textures. Then if that’s not enough, you drizzle it with coconut caramel sauce! This recipe also comes with a short video to show you just how easy it is to make your own pumpkin ice cream with coconut caramel and praline pecans at home.
It’s an easy dessert to make, with only 3 ingredients, and no ice cream machine required. It starts with making coconut caramel with a can of coconut cream, and some coconut sugar. You simmer it for 15 minutes until light amber in color, and thickened a bit, and finish it off with some course flaky salt for balance. You should get about 1 cup of sauce, and it goes both in the ice cream, and on top. It has a mild caramel flavor with a discernible coconut taste, and it’s also delicious drizzled on oatmeal, pancakes, or other desserts (make a double batch if you want to have left overs).
How to make your own pumpkin puree:
You can use store-bought pumpkin puree if you don’t feel like making your own, but you might need to increase the sugar in that case. I like to make my own pumpkin puree, because it’s so easy, and the taste is so much better:
- Take a butternut squash, halve it lengthwise, scoop out the seeds, and brush the inside with coconut oil, and coconut sugar.
- Flip it over, cut side down, and place in a roasting pan. Roast in a 400° F oven for about 40 minutes, or until it’s super soft, and caramelized at the bottom. No need to peel the squash upfront, as you can easily scoop out the flesh, once it’s roasted.
- Leave the roasted mashed butternut squash in a colander to drain as much liquid as possible, then quickly give it a spin in the food processor to make a smooth puree. It keeps in the fridge for a few days, and it freezes well.
Since I don’t have an ice cream machine, this time I used Donna Hay’s method of freezing the ice cream mixture in a zip-lock bag, and laying it flat on a tray. That way, the thin layer of ice cream freezes faster, in about an hour or so. Then, you can take the frozen block, break it easily into pieces, and process in the food processor until you get the consistency of a soft serve. At this point, you can either re-freeze, or serve right away, topped with the spiced pecans, toasted coconut flakes, and drizzled with the sauce.
If this sounds tempting, and if you are looking for ways to change up things for your Thanksgiving menu this year, why not make this pumpkin ice cream instead of the usual pie! With the same silky texture and flavors, it will be a hit for sure.
How to make your own 3-ingredient, pumpkin ice cream:
Other delicious pumpkin recipes, you should make right now:
From other bloggers:
Sausage stuffing pumpkin bake from Twigstudios
Pumpkin butterscotch pudding from Bojongourmet
Massaman curry with pumpkin and chickpeas from Aflourishingfoodie
Pumpkin pecan steel cut oatmeal from Acouplecooks
Brown butter pumpkin fettucchine alfredo from Halfbakedharvest
- 2/3 cup pumpkin puree* (homemade is preferable)
- 2/3 cup coconut caramel (recipe follows)
- 1 can coconut cream** (chilled in the fridge for a few hours)
- 2 tsp cinnamon
- For topping: toasted coconut chips, maple-spiced pecans (recipe follows), coconut caramel (recipe follows)
- 1 can coconut cream
- 6 Tbs coconut sugar
- pinch of flaky sea salt
- 1 cup pecans
- 1 tsp pumpkin spice
- 1 Tbs maple syrup
In a small pot, combine 1 can coconut cream, and 6 Tbs of coconut sugar.
Bring to a boil, reduce heat, and simmer for 15-20 minutes, stirring often, until light amber in color. Let cool.
Divide the caramel sauce by setting aside 2/3 cup for the ice cream, and the rest - for drizzling on top.
Preheat oven to 350° F.
Mix 1 cup of pecans with 1 Tbs maple syrup, 1 tsp pumpkin spice, and a pinch of salt. Bake for 8-10 minutes. Let cool, and roughly chop.
In a medium bowl, add 2/3 cup pumpkin puree, 2/3 cup coconut caramel, 2 tsp cinnamon, and mix.
Remove the can of coconut cream from the fridge, and carefully scoop out the solid part, leaving the remaining liquid for some other use.
Using a hand mixer, whip the cream for 5 minutes, or until stiff peaks form.
Combine the whipped cream with the pumpkin pure mix from step 1.
Scoop mixture into a gallon ziplock bag, squeeze out as much air as possible, and lay flat on a tray. Freeze for about an hour.
Remove the frozen ice cream, and break into pieces. Place in food processor, and blend. You may need to add a bit of coconut milk to help blend until you get a soft serve consistency.
You can freeze again, or serve as is, topped with the praline pecans, toasted coconut chips, and drizzled with the remaining coconut caramel.
* See instructions on how to make your own pumpkin puree. If using store-bought pumpkin puree, add more sugar to the caramel - at least 2-3 Tbs more. When I make my own, I use butternut squash which is sweeter than the canned version, plus I sweeten it additionally with 1-2 Tbs of sugar.
** I like Aroy-D brand which typically doesn't have any additives. I find it much cheaper in Asian stores, than online.