close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Black Friday is here! Take 30% Off SiteWide
Meal planner Shop Now
Cooking course Shop Now
All products Shop Now
  • Prep-time: / Ready In:
  • Makes 3 cups

Enjoy your favorite fall flavors with this simple and refreshing pumpkin ice cream that’s totally vegan. Even though tofu might not be the first thing that comes to mind when you think of ice cream, it makes this recipe lusciously creamy and perfectly scoopable. Top a bowl of this frozen dessert with some Aquafaba Whipped Cream, crushed walnuts, and an extra drizzle of maple syrup.

Ingredients

  • ¼ cup pure maple syrup
  • 2 tablespoons finely chopped pitted whole dates
  • 1 15-oz. can pumpkin
  • 1 14-oz. package firm, light silken-style tofu
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon

Instructions

  1. In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
  2. In a blender or food processor combine date mixture and the remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl; cover and refrigerate 4 to 24 hours.
  3. Freeze chilled mixture in a 1½- or 2-quart ice cream maker according to the manufacturer’s directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoopable ice cream.

Comments (19)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Mona2 months ago
Reply
Do you want to report this comment as inappropriate?

Im Not seeing the serving size, points or calories anywhere on page. You would think you would at least have the points.

Stacey1 month ago
Do you want to report this comment as inappropriate?

This isn’t Weight Watchers.
Also, most ice cream containers will show a serving size of 125 ml.

Tammy2 months ago
Reply
Do you want to report this comment as inappropriate?

I can’t wait to try this recipe! Thank you for sharing.

Michal1 year ago
Reply
Do you want to report this comment as inappropriate?

what can I use instead of Pumpkin. No Bananas.

Tamara1 year ago
Do you want to report this comment as inappropriate?

butternut squash

Gail1 year ago
Reply
Do you want to report this comment as inappropriate?

What is the nuitrition?

Gail1 year ago
Reply
Do you want to report this comment as inappropriate?

What is the nuitrition?

Tamara1 year ago
Do you want to report this comment as inappropriate?

nutrition

Jeanne1 year ago
Reply
Do you want to report this comment as inappropriate?

Possibly a can of full fat coconut milk. Might need more maple syrup to counter the coconut taste, but may be delicious together. I have made ice cream with coconut milk and it came out delicious.

KimberlyRae1 year ago
Do you want to report this comment as inappropriate?

I like the idea of the coconut milk swap… that sounds delicious

Jeanne1 year ago
Do you want to report this comment as inappropriate?

Oops, that was for Eva.

Peg1 year ago
Reply
Do you want to report this comment as inappropriate?

What if you don’t have an ice cream maker ?

Jade1 year ago
Do you want to report this comment as inappropriate?

You don’t need an ice cream maker. You can make it in a food processor or a good quality blender. Then put the mixture in a freezer safe container.

Marisa1 year ago
Do you want to report this comment as inappropriate?

I’m wondering if you could freeze in ice cube trays and then process the cubes in a food processor before serving?

Eva1 year ago
Reply
Do you want to report this comment as inappropriate?

What can be used in place of the soy?

EmR17 seconds ago
Do you want to report this comment as inappropriate?

Same measurement for the cashews?

Wallace Art1 year ago
Do you want to report this comment as inappropriate?

Try cashews to sub for the soy. Soak them overnight, blend in a food processor, and bang!

Tamara1 year ago
Do you want to report this comment as inappropriate?

maybe roasted sweet potato

Linda1 year ago
Do you want to report this comment as inappropriate?

Perhaps you could try frozen bananas at a guess

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Carla Christian, RD, LD
about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.