Vegan Recipe: Pumpkin and Almond Ice Cream

Yes! No milk, no eggs, it’s natural and healthy, it’s Vegan ice cream! Pumpkin and almond flour are some top choices in achieving a rich, milky and pleasant vegan dessert. If you can’t find almond flour or almond meal, you may DIY by grinding the roasted almonds. Have a happy vegan ice cream day!

The vegan recipe for Pumpkin and Almond Ice Cream:

servings – 2 to 4


  • 250 g pumpkin (steam until soft, peel and cut into chunks)
  • 1 1/2 cups roasted almond flour
  • 2 tbsp fine sugar


  1. Place all the ingredients in a blender and pulse until smooth.
  2. Transfer the pumpkin puree to an ice cream container.
  3. Freeze for about 4 – 5 hours or until it sets.
  4. Remove and scoop out the dessert with an ice cream scoop.
  5. Enjoy!