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?
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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?
Just use coconut cream stored in boxes. Most health food stores have it. I buy it by the case to save $
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.
Kimi,
Wondering why you choose coconut milk over cow’s milk? I love coconut milk, but when I think of ice cream I definitely think of milk and cream to make it.
Just curious. K
I just made your chocolate ice cream and am going to start this one as soon as I am done scarfing down the chocolate one! I will have to use vanilla creme or english toffee stevia for this but I can’t wait!
Wow, this was amazing! Here’s how I made it:
1 can pumpkin
1 1/2 C cream (used raw, grassfed cream and milk)
1/2 C milk
1/4 C maple syrup (because this is all I had left, this is why I also used some succanat )
4 -5 T succannat (I blended this in the blender with the milk because I was afraid it might not dissolve all the way)
3/4 t cinnamon
1/4 t ginger
1/4 t cloves
dash salt
Excellent recipe, thanks Kimi!
I’m sorry but I made this ice cream and the texture came out horrible. It was so rock hard and actually crumbling that I ended up throwing it out. I think it seriously needs the butterfat from the cream. I am going to make another version of this but just wanted to give a heads up before others tried it. Just my experience, of course. Maybe it will be fine for others. Thanks.
made it again tonight & was fabulous. made it with coconut kefir. gave it a nice tang.
Yummy! I just made this with cream and it’s great! My husband is on Eat Fat Lose Fat (weight loss phase, so no ice cream for him), so I’m a little tired of coconut milk. 🙂
To address Linda’s comment- this has happened to me when I have used the Whole Foods brand of coconut milk. Although I love that one for other things, I don’t use it for ice cream anymore. I’ve made Kimi’s chocolate and vanilla coconut milk ice creams and had lots of success when using Thai’s coconut milk. It stays a much nicer texture than dairy based ice creams, even for several days.
…Right-On Rebecca…Made Mine With Thai’s Too…& Just Added Bananas/Pumpkin With Basic Recipe For Variation…Experiment…The Best Teacher…
How many servings is this for?! 😀
Can I purchase Thai’s coconut milk at regular grocery stores ?
also, what about adding the pie “crust” to the recipe?
I made some banana and coconut nectar ice cream and it came out great. Gonna trythis one. The vodka doesn’t freeze, so it is there to keep it from getting hard. Maybe I’ll try some coconut oil, the thick one and see if it smoothes it out. After mixing the pumpikin and spices I’ll chill it a bit and then fold in drizzles of either maple or coconut nectar to give it a marble look. The syrups will harden enough to be a bit chewy. Can’t wait to try it.
Hello! This is the first recipe I have used to make ice cream!! My father bought me a IC maker for my birthday..this was very easy to make and it churned up nicely. I am freezing it now. I didnt have any vodka but used a tsp for rum …I hope it doesn’t thicken up too much.