My favorite dessert ever — as I’ve mentioned a couple of times. Possibly my favorite food. In fact, when we eat dinner the girls love to play the game “what’s your favorite food”? They always say “mom’s favorite food is ice cream“. I can’t argue!
This Pumpkin Pie Ice Cream recipe is from the Dreena Dazs chapter in Let Them Eat Vegan. Yes, ice cream deserves its own chapter. 🙂
In the spirit of pumpking-everything, I’m sharing this recipe with you to enjoy through the fall and into the holidays. This ice cream might just be everything! The taste of pumpkin pie in a dreamy, luscious ice cream. Seriously. Everything.
Yes, you do need an ice cream maker for this recipe. In theory you can try stirring it throughout the freezing process if you don’t have an ice cream maker. However, it will be more work and the final product will not be quite as beautifully creamy.
I have this attachment to the Kitchenaid mixer for my ice cream maker. It works well, and is not terribly expensive. It also doesn’t take up a lot of extra space. If you already have a Kitchenaid mixer, this might be a handy tool.
On to the recipe – I’m impatient when it comes to ice cream!
Pumpkin Pie Ice cream (link to print/share)
In my world, every good dessert can take on a new form as ice cream. So here, I reconstruct pumpkin pie into a scoop of creamy cold bliss!
3/4 cup canned pumpkin pie mix (I use Farmers Market Organic brand)
1 can regular (not “light”) coconut milk
1/3 cup raw cashews
1/2 cup plain or vanilla non-dairy milk (see intro notes)
2/3 – 3/4 cup coconut sugar (see note)
1/8 tsp sea salt
¼ tsp cinnamon (optional)
¼ tsp (rounded) guar gum
1/2 tsp pure vanilla extract
Add in (optional):
½ – ¾ cup vegan gingerbread or graham cookies, crumbled
In a blender, combine all the ingredients, except the add-ins, and puree until very, very smooth, scraping down the sides of the blender as needed. Transfer the mixture to an ice- cream maker (follow the directions of the specific model), and churn until the mixture is of soft-serve consistency. If using add-ins, add during last couple of minutes of churning. Serve, or freeze to firm more.
Sugar Note: You can start with 2⁄3 cup of sugar, and then after blending the mixture (before churning), taste for sweet- ness. If you think you’d like the ice cream sweeter, add the additional sugar. Keep in mind that the room-temperature ice-cream mixture will taste sweeter than when frozen. I usually use close to the 3⁄4 cup measure of sugar. Makes about 3 ¾ – 4 cups.
I’d love to know what you think of the recipe… enjoy!! x Dreena
p.s. I’ll be at London VegFest this weekend. I’m super excited to be part of the event this year. Hope to see some of you there!