10 Oct 2011
As much as I hate to let go of the summer, I really do love October. It’s a beautiful month, especially where I live in New England, that so nicely bridges the gorgeous weather of summer with the cool, crisp evenings of winter. And as much as I hate to see all of my favorite foods of summer go (Peaches! Heirloom tomatoes! Berries!) I welcome some of my favorite foods of the fall (winter squash, hearty greens, and comforting casseroles).
I created this Pumpkin Pie Ice Cream to bridge the frozen dessert flavors of summer with the warm flavors of fall. In my opinion, it’s the best of both food worlds! This recipe is dairy free and vegan.
Dairy Free Pumpkin Pie Ice Cream
- 2 cans light coconut milk
- 1 cup canned pumpkin
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground cloves
- 1 sleeve (8 rectangles) of New Morning Organic Cinnamon graham
crackers, crushed into small bits
1. Mix all ingredients except the graham crackers in a blender. Refrigerate the mixture overnight then prepare the ice cream according to your ice cream maker’s instructions.
2. In the last few minutes of churning, mix in the graham crackers. For a firmer ice cream, put in the freezer for a few hours or overnight. Otherwise, enjoy immediately for a soft serve textured ice cream.
JanelCheck out my latest posts here