Trick or Treat? Don’t be tricked by the thought of pumpkin flavoured ice cream… if you’re a lover of pumpkin pie then this is definitely a treat! I use to own a health food cafe where we created our own vegan soft serve, called vice cream with a fabulous vice vice baby neon sign on the wall. The flavour creations were endless but spiced pumpkin flavour was the bomb.
So I’ve taken similar ingredients to create this homemade, healthy vegan version just in time for Halloween.
Start by just adding all of the ingredients to a bowl and blending well. Refrigerate for 3 or more hours. You can leave it overnight too.
Add it to your ice cream maker and 30 minutes later it is ready. If it is still too soft return it back to the freezer for about 35-45 minutes to help it harden up a little.
Crumble some crackers sprinkle over the top to give it some crunch, crust texture.
Pumpkin Spiced Vice Cream
Ingredients
- 1 can coconut milk - chilled
- 1 cup pumpkin puree - fresh or canned
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 tsp pumpkin spice*
- Optional plain biscuit - crumbled
Instructions
- Line a loaf tin with grease proof paper.
- In a large mixing bowls combine all ingredients, except coconut milk. Stir well.
- In a seperate bowl, add the chilled can of coconut milk, beat with a mixer until whipped.
- Add whipped coconut milk to the pumpkin mix. Fold slowly and gradually, mix well.
- Pour into loaf tin, place in freezer until it's solid enough to scoop. Alternatively, pour into ice cream churner and churn according to directions.
- Serve with biscuit crumbles as a topping for crunch and crust texture.
Notes
- It's super easy to make your own Pumpkin Spice - stores well and makes a delightful sprinkle for hot chocolates or lattes.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
