I know it is a little bit cold and late in the year to be posting ice cream recipes, at least on this side of the globe, but is it ever really too cold for ice cream? And with this being a dairy-free pumpkin ice cream, finding pumpkin in the middle of summer could be a little bit more challenging. So, enjoy this bundled up by your fireplace with a good book on a lazy afternoon.
I bought my first ice cream maker just a couple of months ago. Since then, it has become one of my favorite kitchen tools. You can modify this recipe by replacing the pumpkin puree for pretty much any other fruit, spice or even chocolate powder. My next test will be making sorbet… berries, mango, peach and maybe even a spiced sangria. I’ll let you guys know how those turn out
Ingredients:
2 14 ounce cans of full fat coconut milk or 28 ounces of homemade coconut milk
1 cup of pumpkin puree
1 tbsp of pumpkin pie spice (or a combination of ground cinnamon, clove, nutmeg and ginger)
1/4 to 1/2 cup of cashews or macadamia nuts (optional)*
2 tsp of vanilla extract
Raw honey to taste ( I used about 1/2 cup)
pinch of salt (optional)
Preparation:
- Put all the ingredients into a blender and blend untill smooth.
- Pour this mixture into your ice cream maker and follow manufacturer’s directions
- When the ice cream is set, transfer to a freezer safe container and freeze for at least an hour before serving
* Adding the cashews makes the ice cream richer and creamier
- 2 14 ounce cans of full fat coconut milk or 28 ounces of homemade coconut milk
- 1 cup of pumpkin puree
- 1 tbsp of pumpkin pie spice (or a combination of ground cinnamon, clove, nutmeg and ginger)
- 1/4 to 1/2 cup of cashews or macadamia nuts (optional)*
- 2 tsp of vanilla extract
- Raw honey to taste ( I used about 1/2 cup)
- pinch of salt (optional)
- Put all the ingredients into a blender and blend untill smooth.
- Pour this mixture into your ice cream maker and follow manufacturer’s directions
- When the ice cream is set, transfer to a freezer safe container and freeze for at least an hour before serving
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If we don’t have an ice cream maker?
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You could make them into creamsicles. for a soft served ice cream you would have to put the ice cream into a bowl in the freezer and whisk it every 5 minutes until set. I have also heard that you could freeze it into ice cubes and the run it through the food processor
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What are you talking about too cold for ice cream!?! It’s never too cold for ice cream :D!!! Thanks for this recipe. This will be great for my lactose intolerant DH who loves ice cream :(. It’s awful when we make some or buy some and he looks at us longingly (well, at our bowl of ice cream anyway). Lately, we’ve been sticking to popsicles but we sooooo miss our ice cream. Great way to include the whole family in the rich, deliciousness :).
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My kids will love it, they love ice cream, so thank you very much for sharing the recipe.
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