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Dairy Free Pumpkin Ice Cream  Recipe photo
Dairy Free Pumpkin Ice Cream Recipe
photo by recipe author

Servings: 4

  • 4 egg yolks from pastured eggs (I use Tropical Traditions soy free)
  • 1/2 – 3/4 cups sweetener
  • 27 oz full fat coconut milk*
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon*
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups pumpkin, fresh or canned
  • 1 tablespoon bourbon or vodka (optional to keep it from getting hard)

Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!

Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth

Pour mixture back into the bowl and place in the freezer for an hour to cool

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

*I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Hi,
I'm a little confused about your sugar amounts. Is it 1/2 - 3/4 cup of a liquid and then another 1/2-3/4 c that you add to the coconut milk?

Thanks
# Posted By Lindsay | 9/23/12 8:00 AM
Can you use honey for the sweetener in the ice cream? I'm on GAPs diet and no other sweetener is allowed---and I love pumpkin anything!
# Posted By julie | 9/23/12 3:02 PM
do you know if there is a way to make this with out egg. egg allergy.
# Posted By Erin | 9/23/12 5:37 PM
Would love to know the answer to post number 1. Are there two different sweeteners or one?
# Posted By Myriah M | 10/29/12 12:09 PM
Just one of your choice. The 1/2-3/4 cup indicates that you can use as little as half a cup or up to three quarters of a cup of sweetener.
# Posted By Sarah | 10/31/12 3:56 PM
Is there a substitute for the alcohol that can be used to keep from getting hard?
# Posted By Marci | 11/21/12 1:42 PM
Yes, this recipe is lacking clarity, for sure!
@ Lindsey,
It looks like the sweetener needs to be liquid for the recipe, so if you are using a granular sugar, you have to melt it in the coconut milk first...once it is melted, the coconut milk is added to the egg mixture. The recipe should be more clear that the coconut milk is heated before it is added to the egg mixture...whether it is with a granular sweetener or not...
# Posted By Ms Vee | 11/16/13 9:27 PM

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