Special Occasions and Entertaining/ Vegan Baking and Sweets/ Vegan Ice Cream/ Vegan Recipes/ Vegan Thanksgiving Recipes

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.

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Author: Cathe Olson

Recipe type: Vegan Dessert / Ice Cream

Cuisine: Vegan / Healthy

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 8 to 10

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.

Ingredients

Makes 1 generous quart
14-ounce can full-fat coconut milk
1 cup puréed cooked pumpkin
½ cup soymilk or other nondairy milk
½ cup maple syrup
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ 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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