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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. | www.viktoriastable.com

Pumpkin ice cream with coconut caramel + praline pecans {video}

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.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 613 kcal
Author Viktoria

Ingredients

For the pumpkin ice cream:

  • 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)

For the coconut caramel:

  • 1 can coconut cream
  • 6 Tbs coconut sugar
  • pinch of flaky sea salt

For the maple-spiced pecans:

  • 1 cup pecans
  • 1 tsp pumpkin spice
  • 1 Tbs maple syrup

Instructions

Make the coconut caramel:

  1. In a small pot, combine 1 can coconut cream, and 6 Tbs of coconut sugar.

  2. Bring to a boil, reduce heat, and simmer for 15-20 minutes, stirring often, until light amber in color.  Let cool.

  3. Divide the caramel sauce by setting aside 2/3 cup for the ice cream, and the rest - for drizzling on top.

Make the pecan praline:

  1. Preheat oven to 350° F.

  2. 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.

Make the ice cream:

  1. In a medium bowl, add 2/3 cup pumpkin puree, 2/3 cup coconut caramel, 2 tsp cinnamon, and mix.

  2. Remove the can of coconut cream from the fridge, and carefully scoop out the solid part, leaving the remaining liquid for some other use.

  3. Using a hand mixer, whip the cream for 5 minutes, or until stiff peaks form.

  4. Combine the whipped cream with the pumpkin pure mix from step 1.

  5. 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.

  6. 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.

  7. You can freeze again, or serve as is, topped with the praline pecans, toasted coconut chips, and drizzled with the remaining coconut caramel.

Recipe Notes

* 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.