Pumpkin Pie Ice Cream
I thought I’d squeeze one last ice cream recipe in before the weather turns to winter and we go from having frozen desserts to frozen sidewalks. I’m an ice-cream-in-the-summer-only gal, and usually only crave it between Memorial and Labor Days, but ever since I’ve perfected my coconut milk ice cream, I seem to have extended my personal ice cream season. Fortunately, this flavor blends right into the current season of fall, and uses one of my favorite fall flavors: pumpkin.
Pumpkin pie is one of my all time favorite desserts, and I always take an extra large slice (or two) at Thanksgiving, justified by the fact that pumpkin is a vegetable, after all. The fact that I use fiber rich pumpkin (hoarded in my kitchen cabinets from last fall, no lie), freshly ground cloves (high in antioxidants), and coconut milk (vegan) makes me feel good about having this Pumpkin Pie ice cream for a sweet treat. And I used Attune’s whole grain cinnamon graham crackers crumbled and mixed in to emulate the standard graham cracker crust found in pumpkin pies.
If you love pumpkin pie, you will love this ice cream. It’s rich and creamy, a tad spicy from the cinnamon and cloves, and has nice crumbly bits of graham crackers throughout giving it some texture. With creations like this, I might wind up extending my ice cream season year-round.
2 cans light coconut milk
1 cup canned pumpkin
¾ cup sugar
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground cloves
1 sleeve (8 rectangles) of cinnamon graham crackers, crushed into small bits, I used these.
Mix all ingredients except the graham crackers in a blender. Refrigerate the mixture overnight then prepare the ice cream according to your ice cream maker’s instructions. In the last few minutes of churning, mix in the graham crackers. For a firmer ice cream, put in the freezer for a few hours or overnight. Otherwise, enjoy immediately for a soft serve textured ice cream.