Last week I experimented with a pumpkin pie smoothie, and I so enjoyed that little taste of fall that I decided to incorporate a pumpkin pie ice cream into this week’s series of ice cream recipes. This recipe is oh-so-creamy and satisfying, and captures the deliciousness of pumpkin pie, minus the oft-accompanying excessive sweetness.
1 cup coconut milk
1 cup steamed mashed pumpkin
1/3 cup honey
2 egg yolks
2 tsp vanilla
1 tsp cinnamon
¼ tsp each nutmeg, ginger, cloves
Combine all of your ingredients into a blender or food processor and blend until smooth. Pour into your ice cream maker and prepare according to the manufacturer’s instructions. Store in the freezer for a few hours if you would like a more solid consistency. Dish yourself up a heaping serving, then enjoy the subtle sweetness of pumpkin and the delicious interplay of spices.
I am sharing this recipe at Pennywise Platter Thursday, Cooking Thursday, Simple Lives Thursday, Sweet Treats Thursday, Food Friday, Friday Favorites, Fresh Food Friday, Fat Camp Friday, Friday Potluck, Foodie Friday, and Food Trip Friday.