‘Tis the season! This is a super easy recipe, no ice cream maker needed! You can do this by hand, but an electric mixer will make this easier on you.
Pumpkin Ice Cream: Makes 1 Quart
- 2 cups milk of choice (we used cashew milk)
- 1 (13.5 oz) can of coconut whipping cream (we used the Nature’s Charm brand – but really you can just make a cans worth of your favorite coconut whipped cream recipe and use that)
- 1 tsp vanilla
- 1/2 tsp of your favorite pumpkin pie spice
- 1/2 cup of canned 100% pumpkin – NOT canned pumpkin pie filling
- 3/4 – 1 cup sugar
- Add your whipping cream to a large bowl and beat on high for 3 minutes. (Or if you’re using pre-made whip, just add it to the bowl.)
- Add in your sugar and beat until just combined.
- Add in your remaining ingredients, mixing thoroughly.
- Pour your ice cream base into a freezer safe container and freeze for 2-3 hours. (Tip: Don’t throw your bowl or mixer in the sink! You’ll need it again in a few hours.)
- Remove your partially frozen ice cream and return to the bowl. Mix again for 2-3 minutes until completely mixed and creamy.
- Add your ice cream to a freezer safe container (feel free to use the same one if it works for you) and freeze for another 1-2 hours, or until frozen through.
- Scoop, top with your favorite ice cream toppings, and enjoy! You can also blend this with coffee for a delicious pumpkiny morning boost!
Mack's 