Vegan Pumpkin Pie Ice Cream
about 2 1/2 lbs
coconut milk or cashew cream
or a blend of both
fresh ground nutmeg
*For a sugar-free option use 1/2-3/4 cup lakanto monkfruit sweetener in place of the palm sugar and maple syrup
Ahead of Time:
Preheat oven to 425 degrees.
Cut pumpkin into even sized 2" chunks. Sprinkle with salt.
Put on half sheet pan and roast for 30 minutes or until soft and tender.
Remove from oven and set aside.
Combine coconut milk (or cashew cream), palm sugar, maple syrup, coconut oil, ginger, nutmeg, and cinnamon in a medium saucepan over medium high heat.
Bring to a simmer and reduce heat.
Let simmer for over low heat for about 10 minutes, letting spices cook. You don't want a raw spices flavor in your ice cream.
Once they have cooked out remove from heat.
Using a pairing knife, remove flesh of pumpkin from the skin and dice into smaller pieces (should get about 5 cups diced).
Discard the skin and put the cooked, tender flesh in a high powered blender. Add the mixture from stove, vanilla and the bourbon.
Blend on high speed until creamy, 30-45 seconds.
As motor is running add the xanthan gum (if using). Let blend for another 30 seconds.
Pour mixture into a bowl or pan and put in fridge until completely cold, usually 6-8 hours.
Then follow instructions for your ice cream maker.
You don't have to add the bourbon, but this small amount won't add a lot of alcohol content and it will add flavor and prevent ice cream from over-freezing. Bourbon is made from gluten-free grains.
Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2016