Tuesday, August 19, 2014

Non Dairy, Egg Free Pumpkin Ice Cream

Guys! Another ice cream recipe for ya! This one is nearly vegan because it uses honey.  You could omit it but I've already photographed my ingredients.  Too late for me! And honestly, it wasn't sweet enough with just the honey.  It was a little flat.  So I had to add a 1/4 cup of light brown sugar and pinch of salt.  All better.   

15 ounces of coconut cream
15 ounces of pure pumpkin
15 ounces of full fat coconut milk
2 tsp pumpkin pie spice 
2 tsp vanilla extract 
4 ounces of honey
1/4 cup light brown sugar 
1/4 tsp salt 

To make the ice cream, you're going to combine all of those ingredients and then add them to your ice cream maker for 30 minutes.  Then it has to set up for at least 3 hours in the freezer. After 3 hours it will have a nice scoopable texture. After 24 hours, it's going to be rock hard. In order to serve it, it needs to sit on the counter for 20 minutes. 

You can see I topped mine with Hershey's Kisses.  Mmmm, so good.   

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