Aw damn. I done hopped on the dang pumpkin train. It started with my 1st pumpkin beer last week and now this. Hmmmmm. Pumpkin beer? Ice cream? These 2 may have to be combined. This quick to whip up guilt-free ice cream is vegan, gluten-free, nut-free & paleo.
Pumpkin spice latte ice cream
1/2 can pumpkin puree*, frozen in ice cube trays
4 frozen coconut milk* ice cubes
2 oz. espresso
6-8 soft, pitted dates
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt
1/2 frozen banana (optional)
Blend all ingredients except walnuts in high-speed blender for 1-2 minutes, using tamper to push them down into the blade until mix becomes like ice cream. Add in walnuts and stir. If you want a harder texture, pour into bowls (or one container) and freeze for 10-15 minutes.
Note: If you don’t have a high speed blender or ice cream maker, don’t fret! You can still make this. Replace frozen pumpkin and coconut milk with fresh or canned and blend all of ingredients together until smooth. Pour into a glass container and whip mixture every 45 minutes for 2-3 hours. Scoop into bowls and eat!
*Another note: In this recipe I found that using light coconut milk doesn’t make much of a difference since the pumpkin puree is so thick. So if you’re watching calories or fat intake, this may be the choice for you. However, in my opinion, the creamier the better! I just stick to smaller portions.