Just because it’s fall doesn’t mean ice cream season is over… it’s honestly always ice cream season at my house. For Thanksgiving, I’m tweaking the usual pumpkin pie habit for a healthier option: homemade, vegan, coconut and pumpkin ice cream. So delicious!
Here’s how it’s made (or click play in the video above):
15 oz can coconut milk
1 level cup of pumpkin puree
1/2 cup brown sugar
2/3 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1. Combine all ingredients in a large pot
2. Stir over low-heat until the sugar dissolves
3. Transfer to a bowl and freeze for 1 1/2 hours
4. In an ice cream maker, churn for 10-15 minutes
5. Top with candied walnuts and ground ginger snaps
Note: If you don’t have an ice cream maker, you can blend the frozen mixture in a high-speed blender. It won’t have the same consistency but the amazing flavors will be there!
Hmm it must be delicious!
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Looks delicious! Thanks for sharing!
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This looks delicious!! So hungry now 🙂
Grazie per la condivisione, sembra che il buon gusto
mm so yummy ;D
I think you’ve given me the perfect dessert to bring home to my Mom and Dad’s Thanksgiving dinner! ‘Can’t wait to try it and hear all the rave reviews around the table upon using it for the topping on the pumpkin pie!
Happy Thanksgiving, Geri,
adorn la femme
Yes! Ice cream season is EVERY season! This looks absolutely delicious.
Useful post, thank you for sharing.
You are my savior!!!
Making this tonight~
What an interesting combination of flavours, and it sounds pretty healthy!
Suze | LuxuryColumnist
OMG! It must be delicious!
Gorgeous ! Looks perfect
I made this and loved it! This recipe is a keeper!