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.


  • 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


  • In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
  • 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.
  • 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 (29)

(5 from 2 votes)

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In the USA Silken tofu is usually the Mori- Nu brand tofu that is shelf stable and comes in a little carton. It comes in different firmness's but they are all pretty soft compared to the refrigerated regular/firm/extra firm. I do sometimes see refrigerated silken tofu, but I have never tried it to compare.


Pumpkin: Would 15oz of home cooked mashed pumpkin be okay instead of a can of pumpkin? or is there something important in the can of pumpkin. Tofu: clearly, tofu in different countries is described differently. In Australia, if I want to use firm tofu, then I will not pick up silken tofu – because firm is firm and silken is soft. So I do a bit of a giggle as I try and work out which tofu I should use for USA recipes that say firm light-silken - so possibly it’s the Aussie tofu that is a little lighter than firm, but firmer than silken. I’ll give it a go.


Please, do uou press the liquid from thetofu

Tracie Van Wagoner

Can I use pure ground date sugar?


So you don't cook the tofu?


Will this recipe work in the Ninja Creami? (I realize it will fill more than one pint container).


I was just thinking the same thing! A pint is 16oz and the recipe makes a little under 30oz, so I think you can either half it or make 2 pints and it'll still blend.


I would suggest making the recipe as instructed and pour the quantity to the 'fill line' on the Ninja Creami container, then freeze as normal :)

Bo Tamaki

On my list to try ! Thanks.


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


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


Try plugging the recipe into CRONometer or My Fitness Pal to calculate the nutrition profile and Calories Once you know the total Calories and nutrition, then you can decide the serving size that works best for you.


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


what can I use instead of Pumpkin. No Bananas.


butternut squash


What is the nuitrition?


What is the nuitrition?




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.


Oops, that was for Eva.


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


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


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


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.


What can be used in place of the soy?


Perhaps you could try frozen bananas at a guess


maybe roasted sweet potato

Wallace Art

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


Same measurement for the cashews?

About the Author

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.

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