Pumpkin Spice Ice Cream
It would be a crime to launch our blog in the fall without at least one pumpkin spice recipe. There’s a reason that pumpkin spice seems to take over every imagine able food group once autumn rolls around: pumpkin spice is freaking delicious. And so I present to you: Pumpkin Spice Ice Cream. This is a rich, luscious cashew-based ice cream. Its richness comes from cashews, a little coconut oil, and pumpkin purée, so even though it’s a decadent dessert, it’s made with real, unprocessed ingredients. Feel free to use whatever sweetener your family uses in your home. We used a combination of maple syrup and coconut sugar, and it came out perfectly. But plain old sugar would work just fine as well. And best of all, you don’t need to go out and buy an ice cream maker to make this recipe! All you need is a freezer, a blender, and a plastic freezer bag, and in just a couple of hours, you’ll have some insanely good ice cream that will
rival any of the seasonal pumpkin spice products in your grocery store.


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Serves 4-5

  • 1 cup cashews
  • 1 cup almond milk
  • 1/2 pumpkin purée
  • 2 tablespoons coconut oil
  • 1/4 cup tablespoons of maple syrup
  • 1/4 cup sugar (cane, date, or coconut sugar)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves


Soaks the cashews overnight, or boil them for 15 minutes to soften. Drain them and allow to cool. Place the cashews, along with the rest of the ingredients into a blender or food processor. Blend for several minutes, until completely smooth. Check the consistency with your fingers, making sure there are no chunks of grittiness. Blend for an additional few minutes if necessary.

Using a spatula, scrape the ice cream mixture into a gallon size plastic freezer bag, carefully removing most of the air from the bag. Carefully make sure the bag is zipped and lay flat,smoothing the mixture into a thin, flat layer. (See picture.) Alternatively, you could pour the mixture into a thin layer on a parchment-lined cookie sheet. Place the ice cream mixture into the freezer and allow to freeze for 2-3 hours.

Once the mixture is frozen, remove from the freezer and break it into chunks using your fingers. Place the chunks back to the blender or food processor and
blend for a minute, until it begins to resemble soft serve ice cream. At this time you may serve the ice cream directly from the blender, or you may re-freeze the mixture in a shallow, flat container. Allow the ice cream to thaw for several minutes, if serving from the freezer.

If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!