Ice cream may not be the first thing that comes to mind when you think about fall, but I’m an ice cream addict and I love indulging all year long. The idea for pumpkin ice cream came to me when my Mom, who is trying to cut back on dairy, made herself vegan turmeric ice cream using coconut milk and coconut yogurt. I decided to alternate the recipe and make pumpkin ice cream, and it turned out very yummy! The texture is different from traditional ice cream; it’s icier. I used a blender to make this, but if you use an ice cream churner, the consistency would definitely be lighter. Either way, the flavor was perfectly autumn. I added some food coloring to make my ice cream orange (otherwise it was white with only a tiny hint of pale orange). If you want to keep it more natural, skip the food coloring.
Vegan Pumpkin Ice Cream Recipe
Ingredients:
– 1 14 oz can of coconut milk
– 3/4 cup coconut yogurt
– 1/4 cup maple syrup
– 3/4 cup pumpkin puree
– 2 tsp pumpkin spice
– Red and yellow food coloring (optional)
Directions:
Add everything into a blender and blend away! Pour the mixture into a tray lined with parchment paper. Freeze for at least 5 hours before serving. If desired, garnish with more pumpkin spice and pumpkin candies. Enjoy!
Happy #pumpkinspiceeverything season!
