Pumpkin Spice Ice Cream

pumpkins

You can cook a fresh pumpkin for this recipe if you like, but canned works just fine. You can also substitute puréed sweet potato or squash for the pumpkin. A Note from Nava: Wouldn’t this ice cream be an amazing companion to most any of the desserts here? Contributed by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love(Book Publishing Company; reprinted by permission).

Makes 1 generous quart

  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup puréed cooked pumpkin
  • 1/2 cup soymilk or other nondairy milk
  • 1/2 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.

Then, freeze in an ice cream maker according to the manufacturer’s directions.

Visit Cathe Olson’s blog, Cathe’s Kitchen.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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