An ‘easy to make in advance’ dessert to serve during the Fall Season and it’s a delicious Thanksgiving dessert.
Thanksgiving dinner would be incomplete without a dessert and this year we’re adding pumpkin pie ice cream dairy free to our dessert table.
Who doesn’t like ice cream or who likes pumpkin pie? This dairy free ice cream dessert is a crowd pleaser.
Sometimes I like to change up our Thanksgiving Holiday dessert. This pumpkin pie ice cream dairy free takes the place of a pumpkin pie.
We often make several different desserts. Cookies, sometimes cupcakes, and pies are the norm, but I wanted to change things a little and added a cool, refreshing ice cream to our menu. I’m thinking this pumpkin pie ice cream is different and everyone will enjoy a refreshing dessert.
I may have made too many pumpkin infused recipes this fall season, but since pumpkin is loaded with vitamins I figured it might be worth trying to disguise it hoping that the boys will like it and take in a few extra vitamins in their diet.
When I was looking for ice cream recipes I saw this pumpkin pie ice cream on foodnetwork.com.uk which I adapted to make a dairy free version.
This recipe is flexible, feel free to use your preferred milk to suit your family preferences. The recipe is prepared the same.
Pumpkin Pie Ice Cream, Dairy Free
- 2 cups light coconut milk
- 3/4 cup pumpkin puree
- 3 tsps. pumpkin pie spice
- 2 TBLS. pure maple syrup
- 2 TBLS. honey
- 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 to give it a chance to soften. Once it softens it will be easy to scoop and serve. I know 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 tastes just like a slice of pumpkin pie.
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