Pumpkin Spiced Jackfruit & Coconut Vegan “Nice Cream”

butterfly Serves: 2-3

Written By Eydie Desser


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We found a really ripe Jackfruit in September which is the perfect time to start enjoying pumpkin spiced everything! So we decided to jack up the flavor of this super sweet tropical fruit with pumpkin spice and everything nice,including coconut. This “Nice Cream” recipe is easy enough to make and the perfect dessert to make you “Fall” in love with Jackfruit and this season!


For the “Nice Cream”:
  • 1-1⁄2 lbs. fresh or frozen Jackfruit
  • 1 teaspoon pumpkin pie spice (recipe below)
  • 1⁄4 cup unsweetened shredded coconut flakes
For the Pumpkin Pie Spice:

(Makes 1-3⁄4 teaspoon)

Stir together:
  • 1 teaspoon ground cinnamon, preferably Vietnamese 
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground cloves


  1. Place the jackfruit in a high speed blender, and blend until very smooth.
  2. Place puréed fruit into a bowl and add 1 teaspoon pumpkin pie spice and 1⁄4 cup coconut. Stir to combine.
  3. Place the mixture in a pyrex dish. Cover with plastic wrap and freeze, scraping and mixing every 30 minutes or so, until the mixture is frozen.
To Serve:

Serve immediately, if not frozen hard.  Otherwise, allow the jackfruit to defrost for about 30 minutes, or until the mixture is scoopable.  Using an ice cream scoop, make balls and serve in ice cream bowls.

butterfly Cook's Notes:

To make in advance, once the mixture is “soft” frozen, make balls with an ice cream scoop and place the balls on a parchment lined sheet pan.  Place the sheet pan in the freezer and allow the balls to completely freeze.  Transfer the hardened balls to a freezer safe zip top bag and store in the freezer.  When ready to serve, place the frozen balls in serving dishes and allow them to barely thaw at room temperature for 20-30 minutes before serving.

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