Description
Pumpkin pie ice cream is creamy, dreamy, and bursting with plenty of pumpkin flavor!
Ingredients
- 1 cup raw cashews that have been soaked for at least 8 hours. (If you are in a rush you can soak your cashews in very hot water for 1 hour)
- 1 15 ounce can full-fat coconut milk (you can sub light coconut milk for less creamy results)
- 3 tablespoons melted coconut oil
- 1 cup pumpkin purée (not pumpkin pie*
- 1/4 to 1/2 cup agave nectar (taste as you add)
- Optional: 2 tablespoons white rum or vodka (you won’t taste the flavor, but it helps to prevent ice crystals from forming).
- 1 teaspoon vanilla extract
- Pinch fine sea salt
- 2 teaspoons pumpkin pie spice
Instructions
- The night before you plan to make the recipe, place the base of your ice cream maker into the freezer.
- To a blender add the drained cashews along with the remainder of the ingredients. Blend on a high speed until the mixture is mostly smooth, scraping down the sides as needed.
- Taste-test the mixture and add more sweetener, if desired. You may also add more pumpkin pie spice if you desire, but too much and the mixture will start to look tan in color rather than orange. The flavors of the pumpkin pie spice will become more prominent when the ice cream is cold. Continue to blend the mixture until it is as smooth as possible.
- Follow the manufacturer’s instructions for your ice cream maker. Turn on the ice cream maker and pour in the ice cream mixture. Allow the ice cream to churn for 30 to 45 minutes, depending on how cold your mixture is. Once the ice cream is thick, transfer it to a freezer-safe container. Smooth out and cover tightly. Allow to freeze for at least 4 hours, or until the ice cream has hardened.
- Allow the ice cream to sit out for 10 to 15 minutes to allow it to soften before serving. Store in the freezer for up to a month, although it’s best within a week.
Notes
*I have made this recipe with both homemade pumpkin purée and canned pumpkin purée. Both of them tasted great but the orange color was more dominant with the canned pumpkin. The homemade was almost a light brown color. They both tasted delicious but if color is a concern for you, then I recommend sticking with the canned pumpkin purée.
If you don’t have an ice cream maker you could put the ice cream mixture into a freezer-safe, airtight container and place it into the freezer. Remove the ice cream every hour and whisk to incorporate air into the ice cream. Repeat the process until the ice cream is hard. I have not tested this method, but I have read that it can work. This ice cream would be a great one to try it out on, because it’s extra creamy to begin with from the pumpkin purée. This method won’t yield the exact same results as if you used an ice cream maker, but it would still taste delicious.
Prep time does not reflect soaking time, or freezing time.
Base of the recipe adapted from my Raspberry Swirl Chocolate Chip Ice Cream.
