17
Oct

Vegan Pumpkin Spice Ice Cream

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Have I mentioned how much I love Fall? I’m sure I have, because I come from a family who is obsessed with the holidays. Most people are ready to skip on to the Winter holidays (or linger in the Summer sun), but I love this time of the year and wish it would last longer!

We took our son to his first pumpkin patch yesterday. If I wasn’t already in the Fall spirit, I definitely am now! All of the bright orange hues of the pumpkins contrasting against the brown and tan hay barrels and corn stocks filled me with nostalgia. I vividly remember annual hay rides, and picking out my very own mini pumpkin (with a mini mouse face painted on it) when I was about his age. 

The trip to the patch made me want to roast a pumpkin and cook with it immediately! Pumpkin anything. Ice cream, muffins, pie, soup. You name it, I am craving it!

My first order of business when we got home was to put my ice cream maker in the freezer so it would be ready for churning. Then I set out to make my batter.

This is egg and dairy free, and I promise you won’t miss either of them. It is so creamy and has all of the aromatic spices that you find in a pumpkin pie. In fact, I may change the name to frozen pumpkin pie. Because that’s what your taste buds will think you’re eating.

I’ve been sandwiching it between two of my pumpkin gingerbread bars lately. I’m working on a snickerdoodle recipe to crumble on top as well!

 

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Vegan Pumpkin Spice Ice Cream

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Ingredients:

  • 1 can light coconut milk
  • 1 can regular coconut milk
  • 1 cinnamon stick
  • 1 teaspoon whole allspice
  • ½ teaspoon whole cloves
  • ½ teaspoon grated nutmeg
  • ½ cup grade B maple syrup (or honey for SCD)
  • 1 cup roasted sugar pumpkin purée (canned pumpkin will also work)
  • 1 teaspoon bourbon vanilla extract

Instructions:

  1. In a saucepan, whisk together the coconut milk, sweetener, and spices. Bring to a low boil, then reduce heat immediately to a simmer. Simmer for 10 minutes, then remove from heat.
  2. Strain ice cream mixture into a bowl removing the spices, and stir in pumpkin. Cover with plastic wrap. Make sure to press the plastic wrap directly on the liquid, so there is no condensation. If water gets into the mixture, it will make your ice cream more “icy” rather than creamy.
  3. Place in the refrigerator and chill until cold, at least 2 hours.
  4. Remove the batter from the refrigerator and add the vanilla extract. The alcohol in the extract helps make the ice cream creamy and easier to scoop after freezing.
  5. Using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture.
  6. If you want to add any toppings into the ice cream, make sure to do so in the last 5 minutes of churning, once the mixture is at a soft serve consistency.
  7. Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
  8. To serve, leave at room temperature for 15 minutes. Sprinkle with a little cinnamon and pumpkin seeds.
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  • Monika

    Oh wow…this looks amazing!!! I wish I had an ice cream maker just to make this. I love pumpkin ice cream…one day! Gorgeous photos too :-)

  • http://www.primalinfluence.com Clint Bauer

    That’s a sensational recipe and I’m definitely trying it! It’ll be great for the mother in-law who’s allergic to eggs too, bonus!!