Made with just 4 ingredients, this vegan Pumpkin Black Tea Ice Cream recipe is a simple & healthy pumpkin spice treat! Perfect for fall and winter holidays.
Are you all pumpkin-ed out yet? Hopefully not – but even if you are, you just have to try this one. If you’ve been following for long you know I have just a slight love for ice creams made with coconut milk. But this one? This one not only takes the cake but probably the pumpkin and apple pies too. It’s a rich & creamy, yet healthier, take on holiday desserts.
I’ve had tea ice cream on my mind ever since tasting a tea-infused sorbet while visiting Celestial Seasonings last month. Their Sweet Harvest Pumpkin Black Tea is warmly spiced with cinnamon, ginger, and nutmeg – and it’s so delicious with the coconut milk and pumpkin puree in this ice cream. This recipe has only 4 main ingredients and is naturally sweetened with maple syrup instead of regular sugar.
Tea is such a flavorful addition here that I’m already dreaming up other combinations to pair with Caramel Apple Dream, Cranberry Vanilla Wonderland, and Sugar Plum Spice.
Sweet Harvest Pumpkin Ice Cream
- 1 can full fat coconut milk
- 3 bags Celestial Seasonings Sweet Harvest Pumpkin Tea
- â…“ cup maple syrup
- ½ cup pumpkin puree
- pinch of salt
- optional topping: crushed, toasted hazelnuts
- Bring the coconut milk to a boil in a medium saucepan. Add the tea bags, then turn the heat off. Let the tea steep for 3-5 minutes, then stir in the maple syrup, pumpkin puree and a pinch of salt.
- Remove tea bags and chill mixture in the fridge (the colder it is before you put it in your ice cream maker, the better).
- Churn in an ice cream maker according to the manufacturers directions.
- Transfer ice cream to a freezer container and let it freeze for at least an hour to firm up.
- Top with toasted hazelnuts and enjoy.
I use this ice cream maker.
This post is in partnership with Celestial Seasonings. As always, all images, words, and opinions are my own. Thank you for supporting our sponsors!
This ice cream sounds so good because I love everything pumpkin AND I love ice cream 🙂
I don’t have an ice cream maker. Can I place the liquid in ice cube trays, freeze and then use a food processor of some sort the cream?
Thanks in advance.
Hi Loraine, I haven’t tested this one without an ice cream maker – I’m pretty sure it won’t whip up the same.
I couldn’t find Sweet Harvest Pumpkin tea in stores and didn’t want to wait to order it online so I tried Celestial Seasoning’s Bengal Spice tea instead. It doesn’t have the pumpkin or sweetener, and is caffeine-free herbal instead of black tea but otherwise the ingredients are very similar. It still turned out delicious, and I think you could generally sub any chai spice tea if needed.
I wonder if you could add some fresh pumpkin seeds to this recipe as well! Either way, the recipe looks delicious!
thanks Eden!
The idea of tea infused ice cream sounds delicious! Can’t wait to try this one out!
Is it possible to make this recipe with almond or soy milk instead of using the coconut milk if one has a coconut allergy? The photos of it look beautiful btw!
Personally, I found it to be too sweet and had to add more unsweetened Pumpkin puree to calm it down. I ended up doubling the recipe and using a whole can of unsweetened Pumpkin puree and two of coconut milk. My batch looks a lot darker as well. I use the Sno ice cream maker since it has a built-in compressor unlike the Cuisinart models which depend on dumping heat into the bowl to work so they always reach the near hard stage not the soft serve stage before I freeze them. The texture is always smoother since you do not get ice crystals forming as it freezes.
As a tea blogger, I love anything and everything with tea. The idea of tea infused ice cream is delicious. Thanks for the recipe 🙂
Oh my goodness, this is so perfect and It was delicious, I love an explosion of flavors.