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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Servings: 8 to 10
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
- 1 ½ 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.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Visit Cathe Olson's blog, Cathe’s Kitchen.
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