Fall is all about pumpkin spice! I personally love pumpkin pie (with whipped cream of course!), and I was tempted to transform this dessert into an ice cream. As mentioned previously my nephew has a severe allergy to all milk products, so I decided to try making a vegan version for him to taste. I looked online for inspiration and came up with my own recipe:
INGREDIENTS
1 can of coconut milk (400ml)
2 cups of pumpkin puree
2 tablespoons of pumpkin spice mix (Clover, Cinnamon, Ginger, Nutmeg, All Spice)
1/2 cup of maple syrup
2 tablespoons of Vanilla
DIRECTIONS
Put all the ingredients in a blender and mix until smooth. Taste and add more pumpkin spice if you desire. Pour into an ice cream maker and churn for 30 minutes OR pour into a freezer-safe bowl and mix every 20-30 minutes for 2 hours. Let the ice cream freeze for at least 2 hours after churning or mixing. Enjoy your super decadent pumpkin pie ice cream!!!
Some handy tips: This makes an ice-y cream, so you will need to let it sit and melt a bit before you can scoop it out. To make it creamier, you can add some more vanilla extract or olive oil. If you are not a fan of coconut you can replace with almond or rice milk.
What is your favourite fall dessert?
Do you have any tips for making milk-free ice cream?
