Pumpkin Pie Vegan Ice-Cream

Ok Ya’ll— I couldn’t resist pumpkin spice everything in my kitchen this fall. Now that I have an ice-cream maker there’s no time, like the present, to make Pumpkin pie ice-cream!!

who needs warm crusted pie, when you can have a cool, creamy dreamy dollop of splendor?!

Here in Hawaii we enjoy something cool on these not so cool evenings.

The Inspiration for this recipe again I drew from Minimalist Baker, I love her recipes but of course I had to add my own flare, making It more ME, for YOU!

but caution—The warmth of the cinnamon, the spice of the cloves and the gentle sweetness, naturally from the dates and pumpkin, will have you reaching for the freezer for more..

Home Made Pumpkin spice

I love homemade anything.

It save’s money and minimalise’s waste.

I can’t take credit for this recipe, as it’s Minimalist Baker’s recipe, but you’re welcome to adjust it to your liking.

Ingredients-

• 1 ½ Tbsp ground cinnamon

• 2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/8 tsp ground clove

• 1 pinch ground allspice

• 1/8 tsp fresh ground black pepper (optional)

• 1/8 tsp ground cardamom (optional)

Combine all spices together in a small glass jar and shake well.

Tools and pre-steps

Pre-Step- The day before you’ll need to put your ice cream bowl in the freezer, I like to give a full 24hrs to ensure its super cold to churn your ice-cream. You’ll also need to soak your cashews a good 6 hours before making this recipe. And dates a good 30 minutes before heading into the making.

I prefer using an ice-cream maker for this recipe, I have a Cuisinart but what ever you have is fine—Honestly it was worth the $100 investment. My husband and I resisted getting one for so long, but it was the best decision for our house hold. It save’s us so much money and gives us the power to use ingredients that are refined sugar free and dairy free and HEALTHY.

Cheaper, tastier and healthier? who could of dreamt of the day that you could say that with ice-cream?! 🥳

You’ll also need your trusty VitaMix if you have one or a good blender, because this recipe uses dates and cashews and you’ll want a blender that can do the work to make is creamy and smooth.

Of course this recipes uses soaked Medjool dates and maple syrup—its my favorite raw treat sweetener. Natures Candy as its best..

Pumpkin Pie vegan ice-cream

Naturally sweetened, warm, comforting and rich.

VEGAN + DAIRY-FREE + + RAW + GLUTEN FREE

INGREDIENTS-

• 1 1/2 cups soaked Cashews (organic if possible)

• 1 can full-fat coconut milk or cream ( cream will make this recipe extra rich and creamy)

• 4 tbls refined coconut oil— important that your coconut oil is refined so that it doesn’t have a coconut flavor, you can sub for other neutral flavored oil if desired

• 5 soaked dates, pitted

• 1/4 cup Maple syrup

• 1 cup pumpkin pureè

• 2 tsp vanilla extract

• 2 tsp pumpkin pie spice see recipe from minimalist baker

• 1 tsp cinnamon

• 1/4 tsp Salt

  If the mixer is really thick once blending, I like to add a dash of nut milk to make this mixture stretch a little more, use your good judgment. You might want a really think creamy ice-cream which this recipe will most certainly be.

Prep time: 15-20mins Servings: 3-4

INSTRUCTIONS-

• Place your churning bowl in the freezer 24hrs before you make this recipe, see above. Soak your cashews at least 6 hours before and rinse well.

• Place your well rinsed cashews in your blender, along with all other ingredients and blend for a few minutes until smooth. You’ll want to ensure the cashews and soaked dates are well blended together so give it a good 2-3 minutes.

• Pour into your ice-cream churner and turn you machine on. Churn for as long as you need until it looks like thick creamy soft serve, you’ll know because the churning will slow down. You can always refer to the manual if your not using the Cuisinart. Each will have different settings.

• Once it’s done place in a freezer friendly container and freeze (be sure to sample it when its like soft serve—my favorite part 😉)

• When serving take out of freezer a good 30 mins before dishing up, so it can soften and be easy on your spoon.

• Enjoy with a sprinkle of cinnamon, or some coconut flakes or I like to crush a ginger cookie on top for an extra treat.

This recipe was inspired by Minimalist Baker. I switched out her brown sugar for soaked dates because I feel dates give a real caramel flavor, and kept the maple syrup because well, its maple syrup.. nothing screams fall like maple syrup in my humble opinion.

Remember darlings - “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” Julia Child

Be sure to tag me in any of your creations, I love seeing and hearing when you try these recipes out

Much love, Nadine xx

The ingredients tagged in this blog post are from companies I solely stand by and use in my kitchen.

I would never suggest products to use in your kitchen that I don’t stand by or use myself.