I found a recipe for vegan coconut ice cream on Pinterest a while ago that I’ve been wanting to try, but since it’s so close to Halloween (and I’m on a bit of a pumpkin kick right now), I decided to modify it and try making a pumpkin ice cream, instead.
I changed a couple of things on the coconut ice cream recipe when I made it yesterday, besides just adding pumpkin. The original recipe called for vanilla, salt, lemon juice, and ginger. Since I used pumpkin puree (not pumpkin pie filling), I opted to eliminate all of these. I also swapped the quantities of coconut cream and coconut milk, knowing that I’d need to compensate for adding density in the form of the pumpkin puree.
Also, because I used regular (read: not unsweetened) coconut milk, it eliminated the need to add additional sugar. Amazingly, even without any cinnamon or other spices, this ice cream had a lot of different flavors going on. Pumpkin and coconut, it turns out, work pretty well together!
- 3/4 cup brown sugar
- 15 ounces coconut cream
- 2-1/2 cups coconut milk (not the unsweetened kind)
- 15 ounces pumpkin puree (not pumpkin pie filling)
- In a medium bowl, whisk together the ingredients.
- Cover the bowl with plastic wrap, then refrigerate for at least two hours.
- Pour the chilled mixture into a frozen ice cream maker and follow the machine’s instructions.
- Serve immediately for soft-serve ice cream or place into a freezer-safe container and freeze for 2-3 hours if you desire a thicker consistency.
Despite my recipe yielding more than the 1-1/2 quarts that my ice cream maker holds (if you have access to one that holds 1-3/4, you’re in luck!), this turned out really well. I had read that a simple pumpkin ice cream could be achieved just by adding pumpkin pie filling to vanilla ice cream, but I think this recipe was just as easy.
It’s definitely more pumpkin and not really very vanilla, though.