b a k e a h o l i c

balancing sweet treats, clean eats & a happy home

10
Oct
2012

Pumpkin Spice Ice Cream

categories: Ice Cream

This week I started my student teaching at an elementary school – yesterday I was in a kindergarten class, and today I was in a grade 1 class. I volunteered in a grade 3 class previously, but the little K’s an 1′s are so cute! Definitely keep you on the go =) I’m looking forward to the next week and a half in different classes too.

I know this is my third pumpkin recipe in a row, but somehow pumpkin takes over all baking recipes in the Fall. Sorry, I’m not sorry.

Since our Thanksgiving weekend was quite amazingly unseasonably warm I thought making ice cream for a dessert kind of fit. Unfortunately, as I write this, Vancouver has received the memo that it is indeed Fall, and the fog and cold weather has definitely rolled in. The mornings are quite cold, and unlike yesterday the sun has not shown up this afternoon. Hope everyone soaked up the sun in Augtober as best they could.

If you’re still wishing it were summer, you can make this ice cream that reminds me of warmer days, but the pumpkin spice definitely tastes like fall. Or, if you’re lucky enough to live down south and are still enjoying the sun, but love fall baking this ice cream is for you.

BONUS – It’s allergy-friendly (Dairy free), Paleo (for Adam), Vegan and delicious.

{Let it sit for a few minutes before serving once frozen, or you can microwave it for a second}

Pumpkin Spice Ice Cream

Recipe from Here

  • 1 3/4 cups full fat coconut milk
  • 1 3/4 cups light coconut milk
  • 1 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1 tbs. pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
(or you can use pumpkin pie spice)
Directions:
In a medium saucepan over medium heat, whisk together 1 cup of the coconut milk, pumpkin puree, brown sugar and vanilla extract. Bring to a boil and whisk vigorously to ensure the pumpkin mixture smoothes out. Add the remaining 2 1/2 cups of coconut milk, cinnamon, ginger, nutmeg and cloves; whisk to combine. Remove from heat and transfer the mixture to a large bowl. Allow to cool for 30 minutes, then cover with plastic wrap and chill in the refrigerator for at least 4 hours. Once chilled, pour the mixture into the bowl of your ice cream machine and mix according to the manufacturer’s instructions. Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume. Thaw for 10-15 minutes before serving.

{Adam, the official taste-tester. Wish it were still hot and sunny out}

4 Comments on Pumpkin Spice Ice Cream

  1. Aunt Weez
    October 16, 2012 at 1:50 PM (219 days ago)

    Hi Lou, am baking with combination of high fibre flours today, no pumpkin ice cream:( am trying to copy a peanut butter granola type bar that we bought in Tofino at “RedCan Gourmet” eatery. Was the best bar I have had. I e-mailed them to see if they would share the recipe! As I am diabetic I need to change up the recipes. Actually I like fooling around with ingredients! My version is in the oven now!! Also I am making some yeast “scones” with high fibre flours,ground almonds n such. The main flour is Buckwheat,Kamut,Quiona flakes. Looks heavy but we shall see. Haven’t finshed creating the end with a few apples!! Love Aunt Weez

    Reply
  2. Aunt Weez
    October 20, 2012 at 2:30 PM (215 days ago)

    OK so no one responded to my “high fibre flour” test recipe, however I don’t blame them! The peanut butter granola bar was a hit. I have to continue to twik this recipe. I did not get any reply from the Tofino eatery:( But that is OK I enjoy the challenge. Lou look forward to a sample of your delicious baking soon, albeit in small portion! Luvs Aunt Weez

    Reply
    • Alicia
      October 21, 2012 at 4:14 PM (214 days ago)

      haha – You will have to share the recipe for the granola bars!! I’m trying to stay away from flours! I have been using ground almonds/almond flour! But with my wheat allergy I shouldn’t have any flour, it gives my stomach such pains! Maybe I will have to bake for next weekend! Just made a ‘bar’ recipe today that you will love!!! An adapted recipe like one Grandma used to make.. will be posting it soon!

      Reply

1Pingbacks & Trackbacks on Pumpkin Spice Ice Cream

  1. Pumpkin Turkey Chili – Comfort in a Bowl » Bakeaholic
    October 26, 2012 at 1:40 PM (209 days ago)

    [...] I did say I wasn’t going to post anymore recipes with Pumpkin in them – but I didn’t even think about it when I was making this Saturday night. Usually when I think of pumpkin in a recipe, it’s the sweet kind. Like the Marbled Pumpkin Bundt Cake, or the Pumpkin Swirl Brownies, or even Pumpkin Spice Ice Cream. [...]

    Reply

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