Let us now praise all things pumpkin. I’m kinda obsessed with gluten free, dairy free pumpkin dishes right now, hence the vegan Pumpkin Ice Cream here, and the Pumpkin Bars earlier this week. And let us not forget the Pumpkin Pie Muffins of last year either.
This pumpkin pie ice cream is a delicious fall treat whether served at Halloween or Thanksgiving.
Serves:
Ingredients
- 1 can full fat coconut milk
- 1 cup roasted pumpkin, or other squash
- ¼ cup raw cashews
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- pinch of celtic sea salt
Instructions
- In a vitamix combine coconut milk, pumpkin, cashews, and honey
- Puree ingredients on high speed until smooth
- Blend in vanilla, pumpkin pie spice, and salt
- Pour mixture into an ice cream maker and process according to instructions
- Serve
Here are some of my other pumpkin dessert recipes for you:
Scott says
Will canned pumpkin puree work?
Elana says
Scott, I haven’t tried that so not sure :-)