Dairy-Free Pumpkin Pie Ice Cream
Dairy-Free Pumpkin Pie Ice Cream could be just the dairy free recipe you've been looking for. This recipe makes 12 servings with 297 calories, 4g of protein, and 23g of fat each. For $1.42 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Thanksgiving. This recipe from Happy Food Healthy Life requires pecans, almonds, ground cinnamon, and maple syrup. 38 people have made this recipe and would make it again. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Dairy Free Maple Pumpkin Ice Cream, Dairy-Free Pumpkin Spice Latte Ice Cream, and Gluten Free Dairy Free Pumpkin Pie With Coconut Whip Cream.
Servings: 12
Ingredients:
1/2 cup almond milk
1/2 cup raw almonds
16 ounces canned pumpkin (not pumpkin pie filling)
2 16 ounce-cans full fat coconut milk, refrigerated overnight
1 cup graham crackers, broken into bite-sized chunks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup (or agave)
1/2 cup raw pecans
2 teaspoons vanilla extract
Equipment:
ice cream machine
food processor
bowl
Cooking instruction summary:
No less than 12 hours before making ice cream, make sure the bowl of your ice cream maker has been in the freezer. You shouldn't be able to hear any liquid sloshing in the bowl.In a food processor, pulse the pecans and almonds until they are roughly chopped. Remove from bowl and set aside.Combine the remaining ingredients in the food processor, processing until smooth and uniform.Following the manufacturer's instructions, pour the coconut milk mixture and chopped nuts into the ice cream machine, and let it churn for 25-30 minutes, or until thick.About 5 minutes before the ice cream seems finished, add the broken-up graham crackers to the ice cream, and let combine.Once ice cream is finished, either serve right away or pour into a freezer-safe air-tight container and let freeze.To serve once frozen, let ice cream set out on the counter for about 30 minutes before scooping out.
Step by step:
1. No less than 12 hours before making ice cream, make sure the bowl of your ice cream maker has been in the freezer. You shouldn't be able to hear any liquid sloshing in the bowl.In a food processor, pulse the pecans and almonds until they are roughly chopped.
2. Remove from bowl and set aside.
3. Combine the remaining ingredients in the food processor, processing until smooth and uniform.Following the manufacturer's instructions, pour the coconut milk mixture and chopped nuts into the ice cream machine, and let it churn for 25-30 minutes, or until thick.About 5 minutes before the ice cream seems finished, add the broken-up graham crackers to the ice cream, and let combine.Once ice cream is finished, either serve right away or pour into a freezer-safe air-tight container and let freeze.To serve once frozen, let ice cream set out on the counter for about 30 minutes before scooping out.
Nutrition Information:
covered percent of daily need
