Pumpkin Spice Ice Cream

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.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. This makes a generous quart. Recipe by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love* (Book Publishing Company; reprinted by permission). Photos by Hannah Kaminsky.

Pumpkin Spice Ice Cream

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.

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Course: Vegan Dessert / Ice Cream

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 8 to 10

Author: Veg Kitchen

Ingredients

• Makes 1 generous quart
• 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

Instructions

• Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
• Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
• Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
• Transfer to an ice cream maker and freeze according to the manufacturer’s directions.

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

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*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!