Pumpkin Pie Ice Cream
In my world, every good dessert can take on a new form as ice cream. So here, I reconstruct pumpkin pie into a scoop of creamy cold bliss!
Servings 4 cups
Ingredients
- 3/4 cup canned pumpkin pie mix I use Farmers Market Organic brand
- 1 can regular not "light" coconut milk
- 1/3 cup raw cashews
- 1/2 cup plain or vanilla non-dairy milk see intro notes
- 2/3 - 3/4 cup coconut sugar see note
- 1/8 tsp sea salt
- ¼ tsp cinnamon optional
- ¼ tsp rounded guar gum
- 1/2 tsp pure vanilla extract
- Add in optional:
- ½ - ¾ cup vegan gingerbread or graham cookies crumbled (can use gluten-free)
Instructions
- In a blender, combine all the ingredients, except the add-ins, and puree until very, very smooth, scraping down the sides of the blender as needed. Transfer the mixture to an ice- cream maker (follow the directions of the specific model), and churn until the mixture is of soft-serve consistency. If using add-ins, add during last couple of minutes of churning. Serve, or freeze to firm more.
Notes
- Sugar Note: You can start with 2⁄3 cup of sugar, and then after blending the mixture (before churning), taste for sweet- ness. If you think you’d like the ice cream sweeter, add the additional sugar. Keep in mind that the room-temperature ice-cream mixture will taste sweeter than when frozen. I usually use close to the 3⁄4 cup measure of sugar. Makes about 3 ¾ - 4 cups.