Vegan Pumpkin Spice Ice Cream
Have I mentioned how much I love Fall? I’m sure I have, because I come from a family who is obsessed with the holidays. Most people are ready to skip on to the Winter holidays (or linger in the Summer sun), but I love this time of the year and wish it would last longer!
We took our son to his first pumpkin patch yesterday. If I wasn’t already in the Fall spirit, I definitely am now! All of the bright orange hues of the pumpkins contrasting against the brown and tan hay barrels and corn stocks filled me with nostalgia. I vividly remember annual hay rides, and picking out my very own mini pumpkin (with a mini mouse face painted on it) when I was about his age.
The trip to the patch made me want to roast a pumpkin and cook with it immediately! Pumpkin anything. Ice cream, muffins, pie, soup. You name it, I am craving it!
My first order of business when we got home was to put my ice cream maker in the freezer so it would be ready for churning. Then I set out to make my batter.
This is egg and dairy free, and I promise you won’t miss either of them. It is so creamy and has all of the aromatic spices that you find in a pumpkin pie. In fact, I may change the name to frozen pumpkin pie. Because that’s what your taste buds will think you’re eating.
I’ve been sandwiching it between two of my pumpkin gingerbread bars lately. I’m working on a snickerdoodle recipe to crumble on top as well!
| Ingredients (serves 6) 1 can light coconut milk 1 can regular coconut milk 1 cinnamon stick 1 teaspoon whole allspice 1/2 teaspoon whole cloves 1/2 teaspoon grated nutmeg 1/2 cup grade B maple syrup (or honey for SCD) 1 cup roasted sugar pumpkin purée (canned pumpkin will also work) 1 teaspoon bourbon vanilla extract |
Directions
In a saucepan, whisk together the coconut milk, sweetener, and spices. Bring to a low boil, then reduce heat immediately to a simmer. Simmer for 10 minutes, then remove from heat.
Transfer ice cream mixture to a bowl, and stir in pumpkin. Cover with plastic wrap. Make sure to press the plastic wrap directly on the liquid, so there is no condensation. If water gets into the mixture, it will make your ice cream more “icy” rather than creamy.
Place in the refrigerator and chill until cold, at least 2 hours.
Remove the batter from the refrigerator and add the vanilla extract. The alcohol in the extract helps make the ice cream creamy and easier to scoop after freezing.
Using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture.
If you want to add any toppings into the ice cream, make sure to do so in the last 5 minutes of churning, once the mixture is at a soft serve consistency.
Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
To serve, leave at room temperature for 15 minutes. Sprinkle with a little cinnamon and pumpkin seeds.
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I love how into fall you are… I want to be into it so bad!! it’s so dang hot though.. so this recipe was a perfect start!! it sounds and looks amazing!!
I will make this! Two questions though. 1) Is the attachment for the stand mixer one that came with it. I have a kitchen aid stand mixer but don’t recall getting an ice-cream attachment. Where can I get attachment is what I’m asking. 2) Is the Coconut milk the kind we drink or the kind in the cans? I’m so excited to try this I’m salivating. Gorgeous photo too! Are you just using a 50mm lens? (guess that was 3 questions).
Keep it up!
Hey Nicole! The attachment didn’t come with the mixer. I bought it on Amazon. Here’s the link. http://astore.amazon.com/againstallgrain-20/detail/B0002IES80
I use the coconut milk in the can. The kind you drink usually has additives. Whole Foods sells an Organic type in the can, and I’ve confirmed that there’s nothing but coconut milk in there!
And yes, just a 50mm lens. I want to take a class on food photography! I usually take about 300 photos and end up with only about 10 usable ones!
Great pictures! It looks delicious.
I just found your blog and already I am in love. I can’t wait to try some of your recipes. After reading this post, it makes me miss fall.
Or should I say look forward to it.
I am mostly Paleo, but I use carton Coconut Milk for my coffee in the morning. Do you think I could use that in place of the canned coconut milk in this recipe? It is So Delicious, Vanilla Coconut Milk.
Thanks!
Hi Jamee- I wouldn’t use the cartons. They have a ton of additives in them plus it’s a lot thinner than canned pure coconut milk. Natural Value has a canned coconut milk that doesn’t have any guar gum in it. It’s the best one.
Hey Danielle!
Where do you buy your scd legal coconut milk? Do you have any brands you suggest? Thanks! Alli
Natural Value has a can that is gum free. Just coconut milk.
That looks great! I made vegan pumpkin brownies last night. I should try ice cream.
Looking for the recipe for pumpkin gingerbread bars you mention sandwiching it between and it doesn’t come up in the search…..sounds tres’ yummy!
LOVE your blog and I’m already waiting to sign up for an advance copy of your cookbook! Congratulations!
It never came to fruition sorry
I will try again this season though to make it good enough to post!
I am assuming that after you remove the mixture from the heat you strain it before adding the pumpkin? Otherwise there will be whole cinnamon stick and allspice in there!?