No-Churn Vegan Pumpkin Pecan Ice Cream

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Video Vegan butter pecan ice cream

This Pumpkin Pecan Ice Cream is no-churn – all you need is a spoon! It’s also plant-based and completely banana-free. Enjoy the pure pumpkin and pecan flavors!

Here’s why I love this ice cream

It’s no-churn. I don’t know about you but I have plenty of kitchen gadgets. I do not need an ice cream maker. It’s just going to take up space and, honestly, be a waste of money. I’m not making ice cream every week, so there’s no need to have an expensive ice cream maker for the couple times I’ll actually use it.

It’s plant-based and dairy-free. All my recipes are vegan-friendly, of course, but I have to celebrate what a treat it is to eat ice cream that is actually healthy. Just whole food ingredients.

It’s banana-free. I LOVE bananas, but sometimes you don’t want your ice cream tasting like banana. This Pumpkin Pecan Ice Cream is much more decadent than banana ice cream – I used pecan butter to create rich flavor.

It’s fall-themed. Pumpkins. Pecans. What’s not to love?

What’s the secret to No-Churn Ice Cream?

Two things make a good ice cream: texture and flavor. Without hours of churning in an ice cream machine, you have to make sure your no-churn ice cream has plenty of both.

Texture. For the perfect texture we need something creamy. I started with a base of non-dairy milk. But on it’s own, non-dairy milk isn’t super creamy. So I added pecan butter (you could use any nut butter, but since this is Pumpkin Pecan ice cream it just makes sense to use pecan butter). Adding a thick nut butter to the milk gives a creamy, luscious texture.

Flavor. The pecan butter is really the star of this show, because it isn’t just helping the texture, it’s also creating a deliciously rich flavor. Fat = flavor, and nut butter has quite a bit of fat. Pumpkin and maple syrup add depth and sweetness to the flavor, but the fat from the nut butter is what really brings out the rich flavor.

After you nail the texture and flavor, all you have to do is mix and freeze.

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
  • Perfect anytime dessert — this dessert is super easy to whip up and also great to make ahead of time and keep in the freezer for whenever you want it


  • Non-Dairy Milk: I used soy milk in this recipe. I would recommend using either soy milk or oat milk, since they tend to be creamier than almond or coconut milk.
  • Pecan Butter: I highly recommend using pecan butter for this recipe since you’ll want all that tasty pecan flavor. And pecans are high in fat compared to other nut butters, so you’ll get even more flavor. It’s super easy to make pecan butter (see instructions below) but you can also look for it at the store. If you can’t find it I recommend cashew butter as a substitute.
  • Pumpkin: Canned pumpkin is perfect for this recipe. Make sure to use pumpkin puree NOT pumpkin pie filling.
  • Maple Syrup: If you want to make this recipe completely fruit-sweetened you can use date syrup or blend up a few medjool dates when pureeing the mixture.
  • Pecans: To avoid added oils buy raw pecans. For extra flavor, toast your pecans before adding them to the recipe. Or just reserve some of the pecans you use when making your pecan butter.

How to make Pecan Butter

Pecan butter, like all nut butters, is super easy to make at home. All you need is a blender or food processor.

Nuts have natural oils which make them so much easier to blend. To activate the oils you’ll want to heat your pecans in the oven. I usually roast mine at 350 for 5-10 minutes until they are just starting to brown and they become fragrant.

Then just throw the nuts in the food processor and blend until smooth. Since pecans have such a high fat content they will blend easily and you should have your pecan butter in a matter of minutes!

Let the pecan butter cool to room temperature before you use it in this recipe.

How to make this No-Churn Vegan Pumpkin Pecan Ice Cream

Step 1. Add the non-dairy milk, pecan butter, pumpkin, and maple syrup to a bowl or blender. Mix or blend until smooth.

Step 2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.

Step 3. Stir in the pecans. Then freeze for an additional 4-5 hours, or overnight.

Step 4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra pecans and enjoy!

Recipe Prayer

Thank you God for delicious desserts like this ice cream. Help us to enjoy this treat. Amen.

Related Recipes

Love this ice cream? I’ve got a few other delicious ice cream recipes for you to try next:

  • Kiwis and Cream Ice Cream
  • Classic Plant-Based Ice Cream Sandwiches
  • Peanut Butter Protein Nice Cream

Tried this recipe?

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