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Dairy-Free Pumpkin Ice Cream
Making ice cream is one of my favorite things to do any time of the year but this pumpkin recipe may just be my favorite. It is so simple to make, quick from start to finish, easy enough for my young son to help and makes very few dirty dishes.
A couple of notes about this recipe. It is important to use coconut cream in this recipe and not just coconut milk. If you use coconut milk, you will have an icy mess and not creamy ice cream like you want! I like to have fun with the type of vanilla I use. In the most recent batch of this ice cream that I made, I used bourbon vanilla and it was delicious! Also, don’t add the vanilla when heating the coconut milk, you want to wait until it is cooled to add it. The little bit of alcohol that is in vanilla helps keep the ice cream softer in the freezer so that it isn’t so hard to scoop out.
My husband is addicted to this ice cream! He is hardly finished with dinner before he is scooping himself some of this pumpkin ice cream. He also loves sprinkling cocoa nibs on top for extra deliciousness.
You can also serve over a warm Gluten-Free Pumpkin Cookie and be in double dessert heaven with this pumpkin match-up.
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Pumpkin Ice Cream
- Stir all ingredients except maple syrup and vanilla until fully blended.
- Heat in a saucepan on the stove on medium heat until it reaches a boil. Stir occasionally to keep from burning. Stir in maple syrup and continue stirring until fully combined.
- Let cool to room temperature. You can place in the refrigerator or freezer to cool the mixture faster but do not allow it to freeze.
- Add vanilla and stir to mix evenly.
- Pour into ice cream maker.
- Once the ice cream is finished being made, remove from the ice cream maker and put it in a freezer-safe container.
- Add more pumpkin spice blend if you want a stronger flavor and add cocoa nibs (optional).
- Sprinkle cocoa nibs on top for extra fun (optional).
- Add other toppings when serving like fresh raspberries or homemade chocolate sauce!
- Don't add the vanilla when heating the coconut milk, you want to wait until it is cooled to add it. The little bit of alcohol that is in vanilla helps keep the ice cream softer in the freezer so that it isn't so hard to scoop out.
- It is important to use coconut cream in this recipe and not just coconut milk.
- If you are not using pure vanilla extract, omit if you are following a paleo lifestyle.
Pumpkin Spice Blend
- Mix all ingredients together.
- Store in an airtight container.
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Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
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