|Pumpkin Spice Ice Cream (DF, V)|
Are you sick of all-the-fall-things yet?! Great, me neither. As much as I love Spring and Summer and accept mediocre Winter, I am always, on some level, anticipating fall. I squirrel away recipe ideas and bottle excitement till late September, and then you guys become the recipients of Autumn Unleashed. So I hope you dig it. And by dig it, I mean dig in to a bowl of this outrageously, knock-your-boots off Pumpkin Spice Ice Cream.
I have eaten coconut milk based ice cream countless times. I've also made it before. And it's always fabulous, but there's something that quietly whispers "I'm not the real deal". I know I'm not the only healthy chef out there with a complex when it comes to food comparing—constantly afraid that my recipes are good for a healthy recipe instead of just plain good.
This ice cream leaves absolutely no room for doubt. It is unequivocally fabulous, holding a rightful place next to any dairy-filled pints you can find at the supermarket. It is the perfect balance of sweetness and spice, and the pumpkin puree almost acts as an emulsifier, creating a lusciously creamy texture *wipes mouth*.
Not to mention except I am mentioning, there are none of the insidious fillers, preservatives, gums or "natural flavors" found in the vast majority of store-bought ice creams. It is incredibly empowering to know that you can treat yourself to something that is decadent, cost-effective and wholesome whenever you want. Although this recipe can be made without an ice cream machine, I highly recommend investing in one. If you are a lover of ice cream but your wallet or your tummy don't approve of the traditional ice cream aisle, you will not regret this investment!
What did LL Use?!
My Ice Cream Maker: Cuisinart ICE-21 Frozen Yogurt Ice Cream & Sorbet Maker
Coconut Milk: Native Forest Organic Classic
Vanilla Powder (So delicious!): Terrasoul Superfoods Vanilla Bean
Pumpkin Puree: Farmer's Market Organic Pumpkin Puree