Yup, you read that right. While many others have moved on to apple crisps and Halloween, my brain is still in the freezer. And while an autumn inspired ice cream may seem unconventional to some, I have to ask “is it really?”. Ice cream is often served along side apple pie, so is it such a leap to serve it at Thanksgiving? Especially when the ice cream tastes like lightly spiced pumpkin pie, smothered in whipped cream.
Unlike my previous ice creams, that used tofu and coconut cream for the base, this recipe makes use of decadent cashew cream. Also, unlike the previous ice creams, this one should be served as a soft serve… Fancy soft serve 🙂
I think it really shines as a garnish for something like an apple cobbler… or sandwiched between two soft ginger cookies… or topping a hot chocolate (if it floats. I haven’t actually tried yet)… or eat it as is, it’s delicious that way too 🙂
Pumpkin Ice Cream
1 3/4 cup Cashew Cream (do not thin)
1/2 cup Canned Pumpkin Puree (not pumpkin pie filling)
1/3 Pure Maple Syrup
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
Add all ingredients to the mixing dish of a food processor or blender. Process until thoroughly combined and smooth.
Pour the mixture into a shallow container, with a lid, and place in the freezer. After about 1 1/2 hours, stir mixture and return to freezer until fully frozen (this could take 5-8 hours, I left it overnight).
Remove from freezer and allow to soften at room temperature for 10 – 15 minutes, if needed. Spoon into food processor and blend until it’s smooth and looks like soft serve (scraping sides and stirring as needed)… I do not recommend using a blender for this stage, as mine had difficulty handling the thick frozen mass.
Scoop or pipe into bowls and serve immediately.
If any left over ice cream is returned to the freezer, it will have to be blended again before serving (or slowly thawed). It freezes very hard.