Pumpkin season is here and there are so many dishes I want to make, but there is one sweet treat I can’t wait to share with you and that’s my PUMPKIN COCONUT ICE CREAM. I mean, let’s face it, ice cream is a year round delight that’s all the better when you can add seasonal ingredients. This pumpkin ice cream is dairy free; it’s made from coconut cream, pumpkin puree and spices. If you’ve seen my past ice cream recipes, here and here, you’ll see I love using coconut whipped cream as a non-dairy substitute. Cream of coconut is super sweet and dense, kind of like sweetened condensed milk. The key here is consistency. To make ice cream smooth and creamy, you will need high sugar content (that’s where the sweet coconut cream comes into play). Alcohol will also lower the freezing point, so adding a few spoonfuls of your favorite liquor will just improve the texture. I had some pumpkin liquor on hand from last year, where I made my pumpkin mini cakes recipes (another fall favorite, check it out!), so I just added a few drops. It’s by all means optional, but if you do have pumpkin liquor around or an orange liquor like grand mariner or something, that would lighten and soften the ice cream! The consistency of this ice cream is kind of like a rich, chilled pudding; while it may not make for the best ice cream cone, it does make for the best ice cream bowls!
This is a decadent fall treat, great for upcoming autumnal holidays or weekend cooking. It’s comforting and satisfies all the right fall cravings. Only a few whisks and stirs to make this ice cream, no cooking involved, and it’s dairy free! The consistency is rich and creamy so a little goes a long way. I like to top mine with melted chocolate, pomegranates, and pumpkin seeds. So if you’re craving pumpkin and ice cream, then this recipe is for you! Enjoy fall in the sweetest way possible! Happy eating!
UPDATED NEWS: I’m now editor for Eat Your Compost Feed over at the Feed Feed. I am so excited about this. I am very passionate about no waste cooking and finding ways to reduce waste in the kitchen. Eat your Compost is a feed exploring the ways we can salvage trimmings, use leftovers, and turn scraps into meals! Read more and check it out here. Happy weekend!
Place the can of cream of coconut right side up in the fridge overnight. Carefully remove the next day, making sure not to shake, and scoop out the solidified cream into a large bowl. Save the liquid at the bottom for another use (as a sweetener or in baked goods, etc.!) Whip the coconut cream to stiff peaks, about a few minutes. Add the pumpkin puree, vanilla extract, cinnamon, ginger, clove, nutmeg, and salt (and optional** but at this point add the pumpkin liquor) and fold into the whipped cream using a spatula until smooth. Place the ice cream in a freezer-proof container and freeze for at least 6 hours, or better yet overnight until set. Remove and serve right away. Enjoy!
Makes: about 2 cups of ice cream
Active time: 15 minutes Total time: 6+ hours (including freezing time)
1 15 ounce can of cream of coconut, chilled in the fridge overnight
1/2 cup pumpkin puree (canned or homemade, ***not pumpkin pie filling)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 ground clove
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon salt
*optional: 2 teaspoons of pumpkin liquor