Pumpkin Ice Cream with the secret vegan “cream” ingredient that makes it amazing!

Okay, so pumpkin ice cream recipes may not be too original or anything, but the taste of this one I just made certainly is.

It basically tastes like pumpkin flavored frozen whipped cream.

The secret ingredient? A can of this:

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It requires an ice cream maker. I used the kind where the base of the machine gets frozen and then you pull it out of the freezer right before you’re about to put the ice cream liquid inside, turn it on, and let it mix itself until it turns into ice cream. I don’t know much about ice cream maker varieties but I love this one, and think it works quite well. Mine is a Hamilton Beach brand maker.

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The Creamiest Vegan Pumpkin Ice Cream Ever

Recipe:

Ingredients:

1 cup pumpkin puree

1 14 oz can coconut cream (I’m really not sure where you can find this otherwise besides Trader Joe’s so let me know if you find one elsewhere? Regular coconut milk in a can will NOT yield the same results but you could try it with some sort of thickener maybe? hmmm)

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/2 tsp liquid stevia

1/4 cup maple syrup

Directions:

  1. Place all ingredients in a blender.
  2. Pulse until combined.
  3. Prep ice cream maker.
  4. Pour ice cream base into ice cream maker according to your machine’s directions.
  5. The time it will take to turn into ice cream will vary according to many different factors, so when it looks like ice cream or your preferred ice cream consistency, stop it. It sometimes helps to pour into a container and freeze for a bit if it’s still somewhat soupy and not turning into ice cream after awhile (at least let it run for a half hour before you do this, but then again, read your machine’s directions and gauge it by those).

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