Behind The Butter

the great thanksgiving recipe swap: dairy-free pumpkin pie ice cream with chocolate swirl

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.

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11 Comments

  • Reply
    chelsey @ clean eating chelsey
    November 21, 2010 at 5:14 pm

    Note to self: buy an ice cream maker.

  • Reply
    stacey-healthylife
    November 21, 2010 at 6:21 pm

    I need an ice cream maker also. Yum.

  • Reply
    Krystina (Basil & Wine)
    November 21, 2010 at 7:46 pm

    Note to self: Buy ice cream maker.

  • Reply
    Diana @ frontyardfoodie
    November 21, 2010 at 8:53 pm

    YUM! 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.

  • Reply
    Christine (The Raw Project)
    November 21, 2010 at 9:49 pm

    Wow, this recipe looks like a great excuse to get an ice cream maker. Thanks!

  • Reply
    Averie (LoveVeggiesAndYoga)
    November 22, 2010 at 2:39 am

    Looks like a keeper of a recipe! Now I just need an ice cream maker πŸ™‚

  • Reply
    Meghan
    November 22, 2010 at 4:55 am

    Any suggestions if you’re avoiding soy and rice milk? Maybe almond milk?

  • Reply
    Heather @ Get Healthy With Heather
    November 22, 2010 at 6:57 am

    I can eat way more non-dairy ice craem than real ice cream. So making this soon!

  • Reply
    Carrie (Love Healthy Living)
    November 22, 2010 at 12:53 pm

    Hi 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

  • Reply
    Jil @ Big City, Lil Kitchen
    November 22, 2010 at 12:58 pm

    I need an ice cream maker…

  • Reply
    pumpkin pie ice cream recipe
    May 19, 2011 at 10:47 am

    […] the great thanksgiving recipe swap: dairy-free pumpkin pie ice … Nov 21, 2010 … the great thanksgiving recipe swap: dairy-free pumpkin pie ice cream with chocolate swirl … […]

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