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Double Pumpkin Beer Float [The Great Vegan Pumpkin eBook]

To debut my newest creation, The Great Vegan Pumpkin eBook, I’m sharing one of my favorite recipes from it! You’ll love this decadent, Double Pumpkin Beer Float, with homemade pumpkin ice cream.

Cover of the Great Vegan Pumpkin eBook by Jackie Sobon of Vegan Yack Attack

I am trying my darnedest to not start this post out with a series of exclamation points. But, I’m not promising that it won’t happen. What I will say, is that I am very, very excited to be releasing my first eBook — well, for VYA, anyway. Not only that, it’s ALL about pumpkin! Just in time for Thanksgiving, right? 😉

Table of contents from The Great Vegan Pumpkin eBook
EDIT: This is the first version’s TOC but the recipe titles are the same!

The Great Vegan Pumpkin eBook showcases 20 awesome pumpkin recipes, you’ve got your savory and of course your sweet; plus breakfast, snacks, entrees and dessert! If I was to pick a favorite it would be… Ugh. That’s hard! You know how much I love beer, so I’ll have to go with the Double Pumpkin Beer Float. Because of that, I’ll be sharing the recipe for it with you, today!

Close up of Double Pumpkin Beer Float in a pint glass

Pumpkin ice cream, pumpkin ale and an optional drizzle of pumpkin spice caramel (recipe also in the eBook), make an amazing, adult-pleasing dessert. The best part of all is that it is so easy to make! If you want to serve this as a non-traditional Thanksgiving feast dessert, just make the ice cream right before dinner.

One Year Ago: Apple Pear Crisp // Two Years Ago: Chocolate Pumpkin Cupcake

Yield: 4

Double Pumpkin Beer Float

Double Pumpkin Beer Float

Homemade Pumpkin Ice Cream + Ice-Cold Pumpkin Beer = An incredible, boozy dessert that takes a childhood classic and turns it on its head.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 15 oz . Can of Pumpkin Puree
  • 15 oz . Can of Full-Fat Coconut Milk
  • 6 tablepsoons Maple Syrup
  • 5 tablespoons Coconut Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Sea Salt
  • 4 Pumpkin Ales of your choosing, the more malty the better
  • 4 Beer Glasses
  • Optional: Pumpkin Spice Caramel for drizzling, in The Great Vegan Pumpkin eBook


  1. Place all ingredients, except for the beer and caramel, into a blender and puree until smooth.
  2. Pour the contents into an ice cream maker for 15-20 minutes, or into a container and chill it in the freezer until firm (3 hours).
  3. Once the ice cream is firm, but soft enough to scoop, place two scoops of it into each beer glass.
  4. Pour the beer over the ice cream and drizzle a teaspoon or more of caramel on top. Serve with a spoon and a straw.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pumpkin ale in a glass with vegan pumpkin ice cream and pumpkin spice caramel drizzled on top

PS. If you make this Double Pumpkin Beer Float, or anything from the book, post it on your social media account(s) with the hashtag #greatveganpumpkin! That way I can keep up with everything and share it on mine!

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