Vegan Pumpkin Spice Ice Cream

The holiday season hasn't even started yet and I'm already in the kitchen baking treats and getting excited for all the family gatherings and parties just around the corner. Something about the cooler days and thoughts of being surrounded by loved ones, makes me want to turn on my oven and get baking. It's definitely a comfort thing.

My first official Fall dessert this year was a simple apple and blackberry crisp I made in the middle of September, for a little gathering. And the Dutch appletaart I made a couple weeks ago, soon followed. But, to be honest, when I was younger I craved all things pumpkin. Oh how I could not get enough pumpkin pie or bread and everything in between. These days I take a little bit of both, but I still can't help but feeling a lot of nostalgia towards pumpkin this time of year.

Before making this ice cream, I actually had a mad chocolate craving earlier in the week and brownies seemed to be the only thing I could think of that would cure that craving (I'm sure you've all been there). Instead, I put off baking them because I had planned on making a dessert for friends coming over a few days later.  Plus, I knew that between Scott and I, a full batch of brownies can easily be gone in 3-4 days. So I made this ice cream instead, hoping it would diminish my sweets craving. But when I had my first bite, I knew it's perfect accompaniment would be these brownies I planned on making. It was really hard to wait, but so, so worth it.

The ice cream was pure pumpkin goodness. It was like eating a chilled slice of pumpkin pie, but without the crust. I'll be making this again for sure and as soon as the sweet little sugar pumpkins are ready, I'll be using those instead of the canned variety. But really either way it's perfect.
I first spied this pumpkin ice cream recipe from Cannelle et Vanille. Hers was made from whole milk and cream and filled with all my favorite spices. It sounded amazing, but I was thinking more along the lines of a dairy free version. I've been experimenting with ice cream and have found coconut milk to be the perfect base. It has just the right amount of creaminess. If you've never used coconut milk don't be put off thinking that the coconut flavor will outshine the pumpkin and spice, it doesn't. Instead it provides a slight undertone, that most people would miss unless you told them what was in it.

Vegan Pumpkin Spice Ice Cream

1 14 ounce can coconut milk

3/4 cup almond milk, or other dairy free milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3/4 cup cane sugar

1 cup pumpkin puree

In a large bowl combine all the ingredients and whisk together well. Let chill for about an hour in your fridge. Once really cold, follow instructions for your ice cream maker. Enjoy alone or with a nice square of chocolate brownie.