It’s Day 10 of All Things Pumpkin. Yesterday we made No Bake Pumpkin Pie Bars.

Today, we are going to make Pumpkin Ice Cream. I prefer this vegan non-dairy version but feel free to use heavy whipping cream, half and half, or whole milk. 

Let’s dig in.

Pumpkin Ice Cream
Yields 1
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  1. 1 cup coconut cream
  2. 1 cup almond milk
  3. 1/2 cup coconut sugar
  4. 1 tablespoon pumpkin pie spice
  5. 1/4 teaspoon salt
  6. 2 tablespoons arrowroot, dissolved in 3 tablespoons cold water
  7. 2 cups pumpkin puree
  8. 1 tablespoon bourbon
  1. In a large saucepan over medium heat, warm the coconut cream, almond milk, coconut sugar and spices.
  2. Drizzle in the arrowroot-water mixture, whisking vigorously to avoid lumps.
  3. Whisk in pumpkin puree and cook, still whisking, for about 3 minutes, until thick and bubbly.
  4. Pour the mixture into a heat-proof bowl and refrigerator until cold, about 2 hours.
  5. Stir in bourbon into the cold custard, and pour into ice cream maker.
  6. Follow the ice cream maker's instructions.
  7. Move the ice cream into a container to freeze.
A Damn Good Life

Have you ever made pumpkin ice cream?  Or do you buy it from the store? If so, what is your favorite brand?

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