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
Serves: serves about 4
  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!


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Rate this recipe (after making it):  

  1. 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!

  2. Paulina from blackandnoirsymphony.blogspot.com

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

    • jeanine

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

  3. Sini from myblueandwhitekitchen.com

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

  4. 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!

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

  6. 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.

  7. Lisa

    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

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

    • Herb

      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.

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

  9. Shannon from leavesandflours.blogspot.com

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

  10. Matea from mateamilojkovic.com

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

    • jeanine

      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 🙂

  11. 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!

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.