By Carrie at Love Healthy Living
For ice cream:
1 13.5 oz. can full-fat coconut milk
3/4 cup pumpkin puree
1/2 cup unsweetened soymilk
1/2 cup maple syrup
1 1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
For chocolate swirl:
1/2 cup chocolate chips
1/4 cup unsweetened soymilk
Directions:
**You will need a basic ice cream maker for this recipe. Be sure to freeze the bowl overnight.
In a medium sized-bowl, combine all ice cream ingredients and whisk together until thoroughly combined. Pour into ice cream freezer bowl and churn for 35 minutes.
In a small saucepan, heat soymilk until just simmering. Remove from heat and whisk in chocolate chips until melted.
When ice cream is finished churning, place a layer in a glass container.
Spread a layer of melted chocolate on top and repeat twice.
Place container in freezer for an additional two hours or until completely frozen.
chelsey @ clean eating chelsey
November 21, 2010 at 5:14 pmNote to self: buy an ice cream maker.
stacey-healthylife
November 21, 2010 at 6:21 pmI need an ice cream maker also. Yum.
Krystina (Basil & Wine)
November 21, 2010 at 7:46 pmNote to self: Buy ice cream maker.
Diana @ frontyardfoodie
November 21, 2010 at 8:53 pmYUM! I love icecream and since I’m allergic to diary this is definitely delicious looking. I’ll have to give it a try. My mom’s got a couple ice cream freezer bowls.
Christine (The Raw Project)
November 21, 2010 at 9:49 pmWow, this recipe looks like a great excuse to get an ice cream maker. Thanks!
Averie (LoveVeggiesAndYoga)
November 22, 2010 at 2:39 amLooks like a keeper of a recipe! Now I just need an ice cream maker 🙂
Meghan
November 22, 2010 at 4:55 amAny suggestions if you’re avoiding soy and rice milk? Maybe almond milk?
Heather @ Get Healthy With Heather
November 22, 2010 at 6:57 amI can eat way more non-dairy ice craem than real ice cream. So making this soon!
Carrie (Love Healthy Living)
November 22, 2010 at 12:53 pmHi everyone,
It’s Carrie, I’m the one who submitted this recipe to Jenna. I noticed Meghan asked if almond milk could be substituted for the soymilk and that would work fine. I would just use an unsweetened, plain version. Also, I just wanted to note that even though this recipe is dairy-free, the texture is very, very similar to ice cream. It’s really good! Remember to use the full-fat version of coconut milk, not a lite one. Enjoy!
Carrie
Jil @ Big City, Lil Kitchen
November 22, 2010 at 12:58 pmI need an ice cream maker…
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