Vegan No-Churn Pumpkin Ice Cream

This is our healthy (and efficient!) version of pumpkin pie à la mode. It still has all the taste of the holiday classic, plus loads of plant-based protein, minus refined sugar or any junky ingredients. And it is incredibly easy to make! We'll be scooping this one all year round.

Serves Four to Six


1 cup pumpkin puree

1 serving ALOHA Vanilla Protein

1 teaspoon pumpkin pie spice

1/4 cup agave, honey, or stevia - adjust to desired sweetness

1/2 teaspoon vanilla extract

1 cup cream from the top of a can of coconut milk (full fat is best)

Optional topping: ALOHA Superfood Chocolate


Combine all of the ingredients in a mixing bowl and blend well. Place the mixture in your freezer for at least an hour. Scoop and enjoy! It will last about a month if stored in your freezer.

Photo Credit: Erin McCulloch