Pumpkin Spice Ice Cream

Pumpkin Spice Ice Cream

Now that it's finally almost officially Fall, my favorite season, I feel justified in using pumpkin in my recipes! Pumpkin is one of my favorite flavors, in both savory and sweet dishes––so expect a lot of it real soon. I also love ice cream, which you may have gathered from my recent few recipes (one, two, three, and four). Some people are against eating "Summer-y" foods during other seasons, but just as I can eat soup all Summer long, I'll enjoy ice cream any day out of the year, even if it's snowing! Okay, maybe not really.... but you get the point. This ice cream is amazing on it's own, it's a spoonful of Pumpkin-y/Fall-y goodness, but I'd imagine that it'd be amazing over a piece of pie or as a Thanksgiving dessert!

Pumpkin Spice Ice Cream

Prep Time: 2 hr 35 min Cook Time: 10 min Total Time: 2 hr 45 min Serves: 6
2 hr 30 min inactive

Ingredients

  • 1 can of full fat coconut milk

  • 3/4 cup pumpkin puree

  • 1/3 cup maple syrup

  • 1/4 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp ground cloves

  • 1 shake ground cardamom (~1/32 tsp)

  • 1 shake ground ginger (~1/32 tsp)

Preparation

  1. Freeze the mixing bowl of your ice cream maker overnight (for at least 12 hours).

  2. Whisk all ingredients together in a medium-size mixing bowl until well incorporated.

  3. Process the mixture according to your ice cream maker’s instructions. Freeze the processed ice cream in a covered container until firm (1-2 hours). Enjoy!

Fried Meatballs

Fried Meatballs

Chipotle Mayo Burgers with Sweet Potato Strings

Chipotle Mayo Burgers with Sweet Potato Strings