Tuesday, July 24

Pumpkin Pie Ice Cream {Dairy-Free, Vegan}

Pumpkin Pie. Coconut milk. Ice cream. Warm "autumn" spices.

I can't even pick which of those four things is my favorite, I love them all. So, when all four were combined into an incredibly tasty, cool dessert during the heat wave we experienced earlier this month, I was a happy camper.
And it explains why I have not one photo, not even a cell phone pic, of this frozen treat. We devoured each serving in such a happy daze of ice cream bliss, that no one thought to get the camera. We even made a second batch recently - no physical evidence of that either.
Enough said?
Try this ASAP!  :)

Homemade [Dairy Free, Vegan] Pumpkin Pie Ice Cream

What you need:

  • 2 cups pumpkin puree - I used canned Libby brand. Trader Joe's is another good option
  • One can full-fat coconut milk - approximately 2 cups
  • 1/3-1/2 cup pure maple syrup (sweeten to your liking)
  • 1-2 teaspoons each: cinnamon, nutmeg, cloves, allspice, ginger or 1-2 TB pumpkin pie spice (season to the flavor intensity you prefer)

What you do:

Pour pumpkin puree and coconut milk into blender or large food processor, and mix for 20-30 seconds to combine well. Drizzle in maple syrup through the top while it continues to mix. Stop machine, add in spices and blend another 20 seconds to ensure all the flavors are evenly distributed.
Pour into ice cream maker and process for 25 minutes (or otherwise noted in instruction manual).