I love pumpkin pie, and this year I am exploring every pumpkin option in the food universe while they are in season!
I had planned to make you all a Gluten-Free, Paleo-Friendly, Vegan Cake Batter Ice Cream this Sunday, but the pumpkin was staring me in the face and it was too tempting to pass up. I whirled together what I thought would be pumpkin goodness, and luckily, it is pumpkin greatness! I had to stop myself from eating it all before I took pictures!
This takes about 5 minutes to prepare and in this method uses an ice cream machine. I never thought I would use mine as often as I do- I just love it! I got it a Gilt Home sale but you can find them on Amazon and all over at a pretty good price considering you may wind up using it weekly like I do, especially in the summer! If you don’t have one, don’t despair. It’s a bit more action, but THESE instructions walk you through ice cream without a machine.
I don’t know if I will even bother with pie for Thanksgiving now that I have this recipe ! I may just make some butternut squash waffles (coming soon) and cool them down & top with scoops of this pumpkin heaven.
Shopping note: I get most of my stuff for gluten free cooking at Trader Joes. I keep it really simple. Everyone should be able to make stuff that is delicious and nutritious and gluten-free without going crazy shopping online or at too many specialty stores. I try my best to keep things simple, or to offer alternatives.
Pumpkin Pie Ice Cream
- 1 can (14 oz.) Trader Joes light coconut milk (you can use the full-fat coconut milk canned but I suggest you get it elsewhere as the Trader Joes one has xanthan gum in it and people have a sensitivity toward it). You can use fresh, homemade coconut milk as well.
- ¾ cup (1/2 can) Trader Joes canned pumpkin or other pure canned pumpkin puree with nothing added. You can roast a pumpkin and puree it as well, though that may be too time consuming for the small amount we are using.
- 1/3 cup honey. Raw honey if you prefer. (if you are cutting back on sugar you can start with 1/4 cup and it will be great…I like it sweet!)
- 2 tbs melted butter, cooled, or 1 tbs coconut oil to go dairy-free. I use a good quality salted butter. If you use coconut oil, add a pinch of salt to balance the sweetness)
- 2 tsp pumpkin pie spice. Mine is from Trader Joes but you can find good ones in most grocery stores- just check that they don’t add “flavorings” or “colors”. If that’s the case near you, do a tsp of cinnamon, ¾ tsp of ginger and ¼ tsp nutmeg. It’s a simplified version, and you can find all those spices easily in most places.
- 2 tsp pure vanilla extract. (I use bourbon vanilla from Trader Joes)
Mix everything in a big bowl. You can wisk it all briskly for a few minutes, toss it all in a blender or, do as I do: stick in an immersion blender in the bowl for about a minute to really mix it all up. I leave the immersion blender at the bottom of the bowl and move it from side to side as it all blends.
Then, pour into an ice cream maker following its instructions. Or follow the machine-free instructions.
And try not to eat it all before you share!
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I have always been too nervous to attempt making ice cream…this may be the exception, though!
It;s so easy once you start you won’t stop! 🙂