Thanksgiving dinner, or any dinner for that matter, is not complete without dessert. This year I made Pumpkin Pie Ice Cream dairy free.
We always have the traditional pumpkin pie and I sometimes make cream puffs.
This year I’m saving the cream puffs for a birthday celebration we’ll have the week after Thanksgiving. We always have cookies and cupcakes, something different would be nice.
I’m thinking this pumpkin ice cream is different and everyone will enjoy a cold dessert, yeah, that’s different.
I may have made too many pumpkin infused recipes this holiday, but when I realized pumpkin is loaded with vitamins I figured it might be worth trying to disguise and hope that the boys will like it and get a few extra vitamins in their diet.
I saw this recipe on foodnetwork.com.uk for pumpkin pie ice cream which I adapted to make a dairy free version.
- 2 cups light coconut milk
- ¾ cup pumpkin puree
- 3 tsps. pumpkin pie spice
- 2 TBLS. pure maple syrup
- 2 TBLS. agave nectar
- 1 tsp. vanilla extract
- Add all the ingredients into a blender or food processor and blend until they are well mixed (approx. 20-45 seconds). It's a good idea to taste the mixture to be sure it has the right amount of spices and sweetness to your likeness. Now is the time to add whatever you like.
- Chill in refrigerator for several hours.
- Pour into ice cream machine and process according to manufacturer's directions.
Remove the ice cream from the freezer at least 45 minutes to an hour before serving. Because this is not a custard base ice cream it freezes solid and is not creamy as we know ice cream to be. Once it softens it is easy to scoop out and serve and you will be delighted with the flavor.
On top of the ice cream I drizzled a little salted caramel sauce which I’ve been making since the crazy cooking challenge, it’s so easy, and I added vanilla wafers on the side. The crunchy cookies take on the role of the pie crust.
This ice cream tasted just like a slice of pumpkin pie.
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