Pure Indulgence.
I wasn’t even sure if I would like pumpkin pie ice cream. I liked pumpkin pie, and I liked ice cream, but would the two mix? But it was such an intriguing idea (the idea given to me from a naturopath), I knew I had too at least try it.
This maple sweetened, spiced pumpkin pie ice cream is heavenly. It really truly is. The coconut milk makes it very creamy, and the spiced pumpkin, permeated with maple syrup brings you rushing towards Thanksgiving with one bite. And doesn’t it have a beautiful color?!
Enjoy.
My only complaint with homemade ice cream in general, is that if you don’t use a tablespoon or two of vodka in it, it will freeze quite hard in 24 hours. The vodka keeps it softer. (I really should just go buy some vodka for ice cream making, I normally don’t have it.) So this ice cream is best when allowed to ripen just a few hours in the freezer. If you do let it freeze longer, expect to let it defrost it a bit before trying to scope any out.
Other possible additions for the ice cream would be egg yolks (adds creaminess and a rich flavor) or arrowroot (for texture). You dairy people could also try substituting cream for the coconut milk. I know it would be delicious that way too.
Regardless, if you like pumpkin pie, I bet you would like this ice cream!
Pumpkin Pie Ice Cream-with Coconut Milk
As always, I suggest using Thai’s coconut milk (not lite). You can use grade A maple syrup, but it won’t have the pronounced maple flavor of grade B.
1 1/2 cup of pumpkin puree
1 14 oz can of coconut milk, not lite and unsweetened
1/2 cup of grade B maple syrup (you can add more to taste, if you like your ice cream very sweet)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly ground if possible
1/4 teaspoon cloves
dash of salt
Combine well together, and make according to your ice cream maker’s direction. Let ripen several hours in the freezer and serve.
I am entering this post to be part of Sugar High Friday, with the theme of spices. This spice combination is one of my all time favorites. What could be more satisfying and warming?
{ 17 comments… read them below or add one }
Vodka! What a brilliant idea! I’ve seen ice cream recipes with vodka in them, but could never understand why. Now I know!
I found your blog via 101 Cookbooks and I’m so glad I did! First off, you have a wonderful blog! Just my type. And second, this ice cream recipe looks amazing and is gluten-free AND dairy-free. Yeah! The vodka idea makes so much sense. Brilliant is right. Thanks, Kimi!
In good health,
Melissa
Anita,
Isn’t that a great thing to know?
Melissa,
Welcome! So glad that you found me. We really did enjoy this ice cream. Yum! Hope to you around.
This looks delicious! I have some reservations about using coconut milk because of the whole can issue (BPA, other plastic/endocrine disrupter issues). Is there another possibility? Have you been able to make your own coconut milk with some success?
T,
I have some reservations regarding canned coconut milk as well, but yes, there are other options! I haven’t tried making my own yet, but if I do, I think I would like some of the tools that they use in other countries to help me out.
Look at this post I recently did for some other options.
http://www.thenourishinggourmet.com/2008/10/best-coconut-milk-options.html
I think you could definitely make this ice cream without having to use canned coconut milk.
What size can of coconut milk do you need to use- my local Meijers had two sizes. Thanks, it looks yummy!
Hey Esther,
Good question! I didn’t realize that they came in two sizes! I have only seen one size. I use a 14 ounce can. I will indicate that in my post, to avoid confusion.
Mmm, pumpkin ice cream is so good and your picture looks good enough to eat. The color is just perfect.
This looks so yummy! I’m going to make it. I need to go freeze my ice cream bowl.
I have some fresh roasted pumpkin in the freezer. If you I use roasted pumpkin instead of the puree, I use the same amount, right?
Hi Cheeseslave!
My pumpkin puree was made out of roasted pumpkins, so I think it should be fine.
If it looks a little too dry, you could always add just a tiny amount of water or, better yet, a little more coconut milk or cream. Just one note, make sure you get your pumpkin nice and smooth. It isn’t pleasant to get a chunk of pumpkin in your ice cream!
I just found your blog and LOVE it! I have tried many of your recipes and love them. the sourdough muffins will be a new staple! Thanks! We also love the chocolate coconut ice cream!
just as an fyi, the only canned coconut milk that doesn’t have BPA in the can lining is native forest. It is super thick and rich though, and it has worked great for us.
I made this tonight using a pumpkin I roasted yesterday- YUM!!! Although I have to confess that I was in the mood for something pretty sweet, so I almost doubled the maple syrup.
But I felt somewhat justified that at least it wasn’t white sugar…
omg this looks sooooooo decadent! i looove pumpkin icecream! yumm!
I made this for Thanksgiving– YUM!
Thanks for the recipe.
Oooh I love pumpkin ice cream. It’s funny because I don’t like pumpkin pie but I loooove pumpkin ice cream. I’ll have to make room in the freezer now!
do you think there is a way to make this thick enough to use as custard or pie filling?
I wanted to report that I did make this & put in two tablespoons of vodka & it was super-rock-hard 24 hours later. I wonder if this trick works as well with coconut milk based ice cream.
I was wondering the same thing as trish above – I am wondering if eggs would do it.