Sweet Harvest Pumpkin Ice Cream

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.

Sweet Harvest Black Tea Pumpkin Ice Cream

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.

Sweet Harvest Black Tea Pumpkin Ice Cream

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 Black Tea Pumpkin Ice Cream

4.8 from 4 reviews
Sweet Harvest Pumpkin Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: serves about 4
Ingredients
Instructions
  1. 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.
  2. Remove tea bags and chill mixture in the fridge (the colder it is before you put it in your ice cream maker, the better).
  3. Churn in an ice cream maker according to the manufacturers directions.
  4. Transfer ice cream to a freezer container and let it freeze for at least an hour to firm up.
  5. 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!

37 comments

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  1. This is just a reason for me to put the ice cream maker on the Christmas list. Ice cream all year! Thanks for sharing – this sounds so delish!

    • jeanine
      11.23.2014

      unfortunately not – I’ve seen no-churn ice cream recipes where the key ingredient is condensed milk, but so far my result with coconut milk is just a block of frozen coconut milk 🙂

  2. Sarah Stites from shamrockswithsarah.wordpress.com
    11.23.2014

    That looks DROP. DEAD. GORGEOUS.

  3. Matea from mateamilojkovic.com
    11.23.2014

    I don’t care that it’s freezing outside–this ice cream looks delicious!

  4. Shannon from leavesandflours.blogspot.com
    11.23.2014

    This ice cream looks amazing, and I love Celestial Seasonings tea! Definitely getting added to my to-make list.

  5. This ice cream looks UNREAL, and I lovelovelove that it’s flavored with tea – so cool!! Pinned for sure 🙂

  6. Lisa
    11.23.2014

    I am in The Middle East so can’t get the celestial tea bags for this recipe. Can you suggest an alternative. Or let me know the flavours in the tea so I could maybe use the spices instead.

    • Luisa
      11.29.2014

      Hi Lisa. If you click on the link to the tea, all the ingredients/flavors are listed. Hope this helps!

    • Herb
      11.18.2015

      Lisa, I had to buy the tea from a web site since it is not sold locally. Perhaps that would be an option for you too.

  7. You should open an ice cream shop with only this on the menu. I’d be a repeat customer. I love the way you combined black tea and pumpkin…into an ICE CREAM. You are my hero.

  8. I will always make room for pumpkin ice cream. This looks so smooth and wonderful.

  9. I can’t wait to try this! I love making ice creams with coconut milk too, and your pumpkin tea ice cream would be super lovely as a dessert for holiday guests (or … just for us while we watch Christmas movies). You’re so creative!

  10. Sini from myblueandwhitekitchen.com
    11.24.2014

    This basically is a dream come true ice cream. Love it!

  11. Paulina from blackandnoirsymphony.blogspot.com
    11.24.2014

    It looks delicious. I love the unusual ice cream flavors. For exemple during the Christmas Holidays I always prepare gingerbread ice cream. Yum.

    • jeanine
      11.24.2014

      sounds delicious – I’ll have to try gingerbread ice cream this winter!

  12. I will never be pumpkined out. Never. You’ve just added another recipe to my list. I’m sure the coconut milk is a great added dimension of flavor, too!

  13. Oh my goodness, this is so perfect and It was delicious, I love an explosion of flavors.

  14. As a tea blogger, I love anything and everything with tea. The idea of tea infused ice cream is delicious. Thanks for the recipe 🙂

  15. Herb
    11.18.2015

    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.

  16. Amanda
    01.07.2016

    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!

  17. The idea of tea infused ice cream sounds delicious! Can’t wait to try this one out!

  18. I wonder if you could add some fresh pumpkin seeds to this recipe as well! Either way, the recipe looks delicious!

    • Jeanine Donofrio
      09.24.2016

      thanks Eden!

  19. Lindsay
    11.08.2016

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.