Pumpkin Spice Ice Cream (DF, V)

Pumpkin Spice Ice Cream (DF, V)
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WP_Post Object
    [ID] => 7108
    [post_author] => 2
    [post_date] => 2015-10-30 10:09:50
    [post_date_gmt] => 2015-10-30 16:09:50
    [post_content] => 
    [post_title] => Pumpkin Spice Ice Cream (DF, V)
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
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    [post_password] => 
    [post_name] => pumpkin-spice-ice-cream-df-v
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    [post_modified] => 2015-11-24 09:22:15
    [post_modified_gmt] => 2015-11-24 15:22:15
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7108
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    [post_type] => recipe
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    [comment_count] => 2
    [filter] => raw
  • 2 15 ounce cans full fat coconut milk
  • 1 cup pumpkin puree
  • 1 cup maple syrup
  • 1 teaspoon vanilla powder (sub vanilla extract)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  1. Place all ingredients in a blender and puree until smooth. Pour into an ice cream maker and churn according to directions, approximately 20 minutes on my Cuisinart. It should be the consistency of frozen yogurt.
  2. Empty mixture into a loaf pan and cover. Freeze for at least 5 hours before serving. If you want to try to make this without an ice cream maker: After pureeing, pour mixture into a loaf pan and freeze, covered, for 30 minutes. Take it out and churn it with a metal spoon or whisk. Freeze another 30 minutes. Repeat until creamy and completely frozen.
  3. OPTIONAL Quick Date Caramel: In a high-speed blender, combine 2/3 cup pitted dates, 1/4 cup boiling water, 1 teaspoon vanilla extract, pinch sea salt and 1/2 cup coconut milk. Puree until smooth. Swirl into ice cream or dollop on top.
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  • Meg Gore

    This looks delicious. If I don’t have an ice cream maker, is it still doable?

    • Lauraleabalanced

      Hey Meg! Yes you definitely can’t, but it might not be quite as creamy. Step two in the procedure explains how you can do this. let me know if you have any more questions!