My last week has been quite crazy. There’s been all kinds of shenanigans (love that word) at my house and, basically, my poor living room, bedroom and playroom look like a F5 Tornado hit each room while a circus was visiting. Messy, messy, messy, which is a stressor in and of itself. This afternoon, rather than clean-up (duh!), I decided I needed a de-stressor. And because it’s supposedly fall (although the weather here in Texas would disagree), I decided that I needed some pumpkin spice vibe. But it’s hot, you say? Still hitting up in the 100’s, you say? Oh, yes, so I needed Vegan Pumpkin Spice Ice Cream. Eat it, enjoy it, love it. That is all.
Ingredients for Vegan Pumpkin Spice Ice Cream
- 4 cans coconut milk (I feel like I start every recipe like this–but coconut milk is soooo frakin’ good)
- 1 cup powdered sugar
- 1 tspn vanilla extract
- 1/4 cup pumpkin pie finning (just canned pumpkin)
- 1/2 tspn cinnamon
- 1/2 tspn nutmeg
- 1/4 tspn allspice
How to Make Vegan Pumpkin Spice Ice Cream
- To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the other ingredients except pumpkin.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Fold-in pumpkin gently.
- Place in the freezer for approximately 2 hours.
- Eat that ice cream like there’s no tomorrow!
Vegan Pumpkin Spice Ice Cream
I decided that I needed some pumpkin spice vibe. But it’s hot, you say? Still hitting up in the 100’s, you say? Oh, yes, so I needed Vegan Pumpkin Spice Ice Cream. Eat it, enjoy it, love it. That is all.
Ingredients
- 4 cans coconut milk, I feel like I start every recipe like this–but coconut milk is soooo frakin’ good
- 1 cup powdered sugar
- 1 tspn vanilla extract
- 1/4 cup pumpkin pie finning, just canned pumpkin
- 1/2 tspn cinnamon
- 1/2 tspn nutmeg
- 1/4 tspn allspice
Instructions
- To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the other ingredients except pumpkin.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Fold-in pumpkin gently.
- Place in the freezer for approximately 2 hours.
- Eat that ice cream like there’s no tomorrow!
