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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  • http://www.redcrowgreencrow.wordpress.com Katie

    That looks great! I made vegan pumpkin brownies last night. I should try ice cream.

  • Kal Buckles

    Looking for the recipe for pumpkin gingerbread bars you mention sandwiching it between and it doesn’t come up in the search…..sounds tres’ yummy!

    LOVE your blog and I’m already waiting to sign up for an advance copy of your cookbook! Congratulations!

    • Against All Grain

      It never came to fruition sorry :( I will try again this season though to make it good enough to post!

  • Cheryl

    I am assuming that after you remove the mixture from the heat you strain it before adding the pumpkin? Otherwise there will be whole cinnamon stick and allspice in there!?

  • http://www.passionfruitcreativegroup.com Michelle Lowery

    Hi! Any progress on that snickerdoodle recipe? That’s my absolute favorite cookie, and I make them every holiday season instead of regular cut-out cookies. This will be my first year without them after going wheat-free. After I saw the pumpkin spice cookie recipe, I hoped I might find a snicerdoodle recipe here as well. I would be so grateful if you posted one! Thank you so much!

    • Against All Grain

      I forgot to keep developing that one! Ill have to add it back to my list :-)

      • http://www.passionfruitcreativegroup.com Michelle Lowery

        Thanks so much! I can’t wait! :-)

  • Kathryn

    Would it ruin this recipe to use stevia or Swerve instead of maple syrup. I know the consistency may not be good given it would take away some of the ‘liquid’ in it. Let me know what you think. I try to stay away from sugar in any form (some fruit) as much as I can. THanks!

    • Against All Grain

      It might be ok! If you like it please come back and let others know!

    • suzanne

      did you try the stevia? I cannot have sugar either would love to know if it worked!

      • Against All Grain

        I don’t use stevia, sorry!