What do you do when you are craving a crisp autumn day with a big sweater and boots and beautiful leaves to crunch around on, but the temp. is a sweltering 100 degrees? Make a fall inspired ice cream, duh!
I was never a big pie fan until I lived with my cousin, who made an awesome pecan pumpkin pie. Then I got into it. I draw my inspiration from her pie, and of course, from all you booze lovin’ pie eaters out there. This ice cream combines pecans, a bit of pumpkin, with fall spices and a subtle hint of bourbon.
Pecan pie bourbon ice cream
1 c. coconut cream or milk (frozen in ice cube trays)* Full fat coconut milk will give you a creamier texture
1/4 c. pumpkin puree (frozen in ice cube trays)*
1/4 c. pecans
6-7 pitted dates
1 tsp. vanilla extract
2 tsp. bourbon
1 tsp. cinnamon
1 tsp. ginger
1 tsp. all spice OR a mix of cloves & nutmeg
pinch of good sea salt
Handful of chopped pecans (optional)
Combine all ingredients in a high speed blender, using tamper to push into blade until texture is creamy, approximately 1-2 minutes. Add chopped pecans to ice cream and fold in with spoon or spatula.
Note: Careful not to over blend, or it will become soupy. If this happens, pour mixture into a glass container and freeze for 30-45 minutes, stirring halfway.
*If you do not have a high speed blender, do not freeze the coconut or pumpkin and use as is. Blend all ingredients together until smooth and then place in a glass container. Put in freezer and stir every 30-45 minutes for 2-3 hours, until the mixture becomes an ice cream texture. If left in freezer for a longer period of time, let thaw 10 minutes before serving.
Need more inspiration? Check out my Vitamix ice cream healthy tips and tricks.