In an effort to use up a can of pumpkin, I decided to make this pumpkin ice cream. Pumpkin pie is one of my favorite pies. It was also requested by Gary during Thanksgiving. Usually I would suggest an ice cream flavor to Gary, and he wouldn’t be interested. I suggested pumpkin flavor, and I was surprised that he actually was ok with the suggestion!
The batter smelled great as I was mixing it. I used all coconut milk in it, but the original recipe called for soy creamer and non dairy milk. Since I’m able to find coconut milk in 8 oz packages at my local Chinese supermarket, I did it this way. I’m so glad I found this too! I hated opening large cans of coconut milk only to use half, and not having a recipe to use the other half. If I didn’t have this, I would use one cup of soy milk instead.
After leaving it in the fridge overnight, the batter was very thick, just like a baked pumpkin pie. I used the spatula to scrape the mixture into the ice cream maker. I’m not sure how thick it would have been if I only left it in the fridge for 3 hours. It seemed to get stuck on the ice cream paddle in the end, so keep a close eye on it after a little while.
Vegan Pumpkin Ice Cream
adapted from: The Vegan Scoop
1 (14-15 oz) can plus 1 cup coconut milk (about 2 3/4 cups total), divided
2 TBSP arrowroot powder
3/4 cup brown sugar
1 cup pumpkin puree
2 TBSP pumpkin pie spice
1 TBSP vanilla extract
In a small bowl, whisk together 1/4 cup milk with the arrowroot. Set aside.
Mix the remaining milk, brown sugar, pumpkin, and spices in a medium saucepan and cook over low heat. Once mixture begins to boil, remove from heat and stir in arrowroot slurry. Stir in vanilla extract.
Refrigerate mixture until chilled. Freeze according to your ice cream manufacturer’s instructions.
Makes about 1 quart.