Vegan Pumpkin Ice Cream

It’s getting colder out here because my favorite season is here! And so, here in the US, there are pumpkins everywhere. I love the different shapes and colors of them and I want to put them all over our apartment.

I was raised without the beautiful pumpkins during fall and without foods involving orange pumpkins – we only have squashes and zucchini back home so not so much fun. It took me a while to get used to it when I moved here, but once I tasted a pumpkin pie I was in heaven!Β IMG_2441-1

I knew I had to make something pumpkin-flavored but being a novice in the area, I wasn’t really sure which way to go. This recipe has an ingredient not usually associated with ice cream – tofu πŸ™‚ I have recently made a chocolate mousse with tofu I am completely smitten withΒ (see my Instagram) and so I wonderedΒ if I could maybe use tofu in ice cream. I gave it a try and I’m very glad I did because it gives it a super creamy consistency. Just what I needed. Then, the combination of the pumpkin puree and pumpkin pie spice…hmmm….what can I say? You HAVE TO try it!

Oh, and one more thing – no cashews, no nut milk and no sweetener πŸ˜‰ 5 ingredients and a little love and you’re ready.IMG_2453-1

So, you wanna? If you do, here’s the recipe:


1 can pureed pumpkin

1/4 cup water

1 package firm tofu (16oz)

15 dates soaked in hot water for 15 minutes

1/5 tsp pumpkin pie spice


1. Add all ingredients into high speed blender and blend until super smooth. There’s not much water in the recipe because I wanted to make sure it stays nice and creamy so it might take a bit longer to get it blended. My blender did fine, about 2 cycles.

2. Chill the mix in the fridge – mine was warm from 2 blend cycles in my blender.

3. Process in ice cream maker based on manufacturer’s instructions until it becomes a soft serve consistency.

4. Transfer the mixture into ice cream container and enjoy immediately or freeze for a firmer consistency.

5. Sprinkle with some cinnamon and enjoy with loved ones!IMG_2448-1 Β Β IMG_2465-1


Apple Cinnamon Vegan Bread Pudding

Oh my goodness… I’ve got a good one for ya!

I’m sad to say that summer is over – we had a short one. BUT my favorite season is here – bring on the pumpkins, pumpkin spice, apples, hot tea…it’s time to cozy up! I love all colors that fall brings. That’s why moving to Seattle was such an easy thing – I missed 4 seasons and now I finally have them.

Talking about cozy, there’s nothing better than some bread pudding with hot coffee, tea, or milk. SO yummy. This one you see here? Disappeared in a day. No shame. I mean, it’s not the healthiest because of all of the bread, but the rest are good ingredients. Are you excited? Let’s do this:


2 cups almond milk

1/4 cup vegan butter

1/2 cup maple syrup

3 flax eggs

2 tsp cinnamon

1/4 tsp pumpkin pie spice

2-3 apples (depending on size), shredded and drained

1 tsp vanilla extract

1 baguette



  1. Preheat oven to 350F.
  2. In a pot heat milk and butter until butter melts. Cool off.
  3. Combine maple syrup, flax eggs, spices and vanilla and mix until completely combine, best with electric mixer. Slowly add milk mixture.
  4. Cut baguette into cubes and mix with shredded apples in a bowl. Move into round spring pan.
  5. Pour batter on top.
  6. Bake for about 50-55 mins until golden brown.


Recipe adapted from MomsWhoThink