Vegan Pumpkin Spice Latte Ice Cream

Posted by in Cooking, Halloween, Ice Cream, Pumpkin, Sweets, Thanksgiving | 2 comments











Hello & Happy Tuesday!!





Fact, when the weather gets only a few degrees colder, everyone gravitates towards pumpkin lol. 



For those who truly have a innate affinity for pumpkin, this longing for the flavor profile is 12 months out of the year! (myself included)



Perhaps it’s because I don’t have a love for chocolate that pumpkin is more my cup of tea. Whatever the case is, I love all things cinnamon and lighter sweets that are not overwhelming, thus fall desserts are my fave!





What I love about this recipe is that its packed with accessible, affordable, and simple ingredients, no refined sugar, healthy fats, on top of the fact that it has perfect fall aesthetic appeal, and the cinnamon coconut whip just puts this dessert over the top!





If you’re looking for the perfect fall recipe with flavor and presence… 


You need to try my classic recipe for vegan Pumpkin Spice Latte ice cream!










Why this recipe rocks: 




Minimal ingredients

Great presentation 

Perfect for Fall

Takes your affinity for all things pumpkin next level

Non vegan approved

Cinnamon coco whip






























Vegan Pumpkin Spice Latte Ice Cream






Serves 3 cups

Pumpkin Spice Latte Ice Cream

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


    Ice cream:
  • 1 13.5 ounces can full fat coconut milk
  • 1 1/2 cups unsweetened canned pumpkin puree
  • 1 cup Better Body Foods coconut sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • Coconut whip:
  • 1 can Solid coconut (remove the water)
  • 1/2 tsp cinnamon
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp pumpkin coffee grounds


  1. Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.
  2. Coco whip: Throw everything in the bowl of a standing mixer. Whip for 3-5 minutes until clumps are removed. Top with cinnamon and additional coffee grounds.



363 cal


14 g


46 g


15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


















Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!


  1. Do you think I could sub equal parts regular sugar or brown sugar?
    • Yes! You can always modify sugars, typically it's more to maintain a color was more brown sugar creates a darker color.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.