It’s that time of year again, friends.
When pumpkin takes over EVERYTHING and it’s so good and so perfect.
Let’s go over the goodness…
The wind starts having a little chill.
The leaves start changing.
The fireplaces start getting used again.
Fall is simply perfection, if you ask me.
I love moments in each season, but Fall just seems to have the most special moments, you know?
Like how pumpkin spice takes over everything, from pumpkin spice lattes to pumpkin raisin breads to pumpkin cheesecakes to…ICE CREAM.
Yep. Ice Cream. I just had to. I’ve made a pumpkin frozen yogurt before, but I wanted to create a new way to enjoy pumpkin in a cool, creamy, frozen way.
Ding Ding Ding.
Pumpkin Ice Cream!
This pumpkin ice cream is super easy to make, too. It doesn’t require an ice cream maker so no need to worry on that. If ya got a freezer and a big bowl, you’re set.
I use full fat coconut milk to get a creamy consistency and add more richness.
When you’re looking for it at the grocery store, I’m not talking about the coconut milk in the refrigerated section, I’m talking about the canned coconut milk — typically in the Asian section. There’s a big difference so please look for the canned, full-fat stuff, okay?
Because it’s practically canned magic – and can be used in so many ways. Like this whipped cream and these creamy steel cut oats and these creamiscles and these cheesecakes. <— OMG those cheesecakes!
For those of you keeping score, besides being amazingly easy, this fresh pumpkin ice cream is ALL of the following:
- vegan
- gluten-free
- clean eating
- refined sugar free
- dairy-free
- no churn
- what dreams are made of
If you have about an hour, I totes recommend making your own pumpkin puree. It’s crazy simple to make and adds so much flavor and goodness, compared to canned pumpkin puree.
That being said, pumpkin puree is a perfectly good substitute if you need….BUT only if, one day, you promise to make this pumpkin puree. Promise? Good – it’s a deal.
Just to make this bowl-o-ice-cream-yumminess EVEN better, I top it with candied pecans.
Sounds amazing, right?
I’m glad you think so because I have even better news: they’re super easy to make. All you need is a fry pan, pure maple syrup, raw pecans, and about 10 minutes and POOF: candied pecans. To see exactly how to do it, click here for my recipe.
Then, come back and make this fresh pumpkin ice cream.
Fresh Pumpkin Ice Cream
Then, go out and enjoy the Fall – it’s here and it’s wonderful!
- 1 can full fat coconut milk, refrigerated
- 1 cup fresh pumpkin puree*
- ⅓ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ⅛ tsp. sea salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ⅛ tsp. ground ginger
- ⅛ tsp. ground cloves
- ⅛ tsp. ground allspice
- Topping: candied pecans
- Line a loaf pan with wax or parchment paper and then set aside.
- In a large mixing bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.
- in a separate large mixing bowl, add a can of full fat coconut milk and beat using a mixer until soft peaks form.
- Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth.
- Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
- I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all Fall long.
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