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Completed Vegan Pumpkin Ice Cream (Ninja Creami) in a bowl.
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5 from 1 vote

Vegan Pumpkin Ice Cream (Ninja Creami)

This 6-ingredient Ninja Creami vegan pumpkin ice cream is ultra-creamy, warmly spiced, and loaded with pumpkin flavor – perfect for Fall and the holiday season!
Prep Time10 minutes
Freeze Time1 day
Total Time1 day 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 1 pint
Author: Toni

Equipment

Ingredients

  • 1 cup pumpkin purée
  • 1 (10-ounce) box silken tofu
  • ½ cup raw cashews
  • ⅓ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • ¼ teaspoon salt

Instructions

  • In a high-speed blender, combine the pumpkin purée, silken tofu, cashews, sugar, vanilla, pumpkin spice, and salt. Blend on high until the mixture is completely smooth and creamy.
  • Pour the blended mixture into a Ninja Creami pint container. Cover with the lid and place it in the freezer. Freeze for at least 24 hours.
  • After freezing, remove the pint from the freezer and let it sit at room temperature for 5 minutes.
  • Install the pint into the Ninja Creami and process using the “Ice Cream” function.
  • Check the texture. If it looks crumbly, use the Re-Spin function once or twice (or three times) until smooth and creamy.
  • Serve immediately, or return to the freezer until ready to enjoy.

Notes

  • Blend until smooth: Soaking cashews softens them for easier blending. Blend until smooth and chunk-free for a rich cashew ‘cream’.
  • Don’t overfill: Don’t exceed the maximum fill line, as it can affect blending and cause machine strain.
  • Freeze upright and thoroughly: A flat surface ensures it stays beneath the fill line. Freeze it for the full 24 hours so it processes fully.
  • Re-spin if needed: If it’s crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.