Pumpkin Spice Ice Cream (DF, V)

Posted on by llbalanced
Pumpkin Spice Ice Cream (DF, V)
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    [post_date] => 2015-10-30 10:09:50
    [post_date_gmt] => 2015-10-30 16:09:50
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    [post_title] => Pumpkin Spice Ice Cream (DF, V)
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    [post_modified] => 2015-11-24 09:22:15
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10.30

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.

Pumpkin ice cream 6

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*.

Pumpkin ice cream 7

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!

Pumpkin ice cream 4

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

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TOTAL TIME :
10servings
INGREDIENTS
  • 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
DIRECTIONS
  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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