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Vegan Pumpkin Gelato Recipe

Pumpkin is one of the superstars of this holiday season, showing up in pies everywhere, but are you and your taste buds ready for the gorgeous glory that is pumpkin gelato? We think so.

Jason Wrobel, aka J-Wro, TV host, celebrity chef, and pumpkin mix master, delivers the gourdy goodness with this funky fresh recipe while using only a blender and an ice cream maker. Coconut milk, pumpkin puree, coconut meat, maple syrup, coconut oil, coconut sugar, vanilla, and a little pumpkin pie spice make this a refreshingly cool, yet familiar dessert you will love. Sunwarrior Vanilla Classic Protein adds a little extra nutrition and flavor too.

Let it do its thing in the ice cream maker while you read a book, dance a jig, do some jumping jacks, paint a masterpiece, or do whatever you want while the creamy smoothness comes to fruition. Top it with pumpkin oil and sprouted pumpkin seeds or maybe some cacao nibs for a chocolate counterpoint to the sweet and mellow pumpkin.

Vegan Pumpkin Gelato


  • pumpkin_gelato_raw_vegan_recipe_pic2 cups coconut milk
  • 15oz raw pumpkin puree
  • ½ cup young Thai coconut meat
  • ¼ cup maple syrup
  • ¼ cup extra virgin coconut oil
  • ½ cup coconut palm sugar
  • 1 tablespoon organic vanilla extract
  • 4 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 pinches salt
  • 1 scoop of Sunwarrior Classic vanilla protein
  • 15 drops of stevia
  • Drizzle pumpkin seed oil (*optional)
  • Sprinkle spouted pumpkin seeds (*optional)


Put all ingredients into a blender and blend until thick and smooth, about a minute. Pour mixture into an ice cream maker. Let machine run for about 40 to 45 minutes, until thickened. Put in freezer for another 10 minutes to solidify. Plate and top with pumpkin seed oil and sprouted pumpkin seeds


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