I thought this was the perfect recipe for this time of year as we say good-bye to summer and hello to fall! I will just forewarn you all that the pumpkin flood gates have opened!!! It's that ime of year you start to see everything pumpkin on Pinterest and Facebook from food bloggers and I will be contributing to that. I am sorry if you are not a pumpkin fan, but I will also be working on some apple cinnamon treats as well.
I have told you guys before how much I love my Cuisinart Ice Cream Maker. It gets used all of the time since this is my go to dessert. I know many people make ice cream without an actual ice cream maker, but I think it makes a pretty significant difference. They are reasonably priced and I promise you will become addicted to it as well!! In the meantime, I would just freeze this in a bread pan to make it easy to scoop out. Another idea is to make smoothies with this. I would still freeze it so it becomes your "ice cubes" then add some of it to a blender with some non-dairy milk and a vanilla protein powder! Yum!!!!
Dairy Free Pumpkin Ice Cream
Ingredients
- 2 cans full fat coconut milk
- 4 egg yolks from pastured eggs
- 1 1/2 cups pumpkin, fresh or canned
- 1/2 – 3/4 cups sweetener*
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 1/2 tsp ginger
- 1 tsp cloves
- 1/4 tsp sea salt
- 1 tbsp bourbon or vodka (optional, keeps it from getting rock hard)
Instructions
- Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside
- Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!
- Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs*
- Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and blend until smooth
- Pour mixture back into the bowl and place in the freezer for an hour to cool
- Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze
Quick notes
*I used a combination of Xylitol Maple Syrup and erythritol to keep the sugar low. These are both not as sweet as regular syrup so add a little sweetener at a time until it’s to your liking
*I buy eggs straight from a farm with pasture raised chickens and feel comfortable eating the yolks raw. I skip the heating the milk part and just throw everything in the blender from the start, then into the ice cream maker. I keep cans of coconut milk in the frig at all times to it’s already cold and ready to go!!
Variations
I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.
