Pumpkin Latte Ice Cream (Dairy Free, Paleo, Vegan)

So I heard the other day that Starbucks is going to start  selling their pumpkin flavored coffee drinks even earlier this year.  Doesn’t that always seem to be the case when it comes to holidays?  Every year they seem to start earlier and earlier.  Christmas decorations are out even before Thanksgiving has started, Valentine candy is out even before the New Year, and now pumpkin is out before summer has even ended.  Well if they can do it then I can do it too, right?  No harm in that.

I decided to combined summer and fall by creating the warm flavors of pumpkin spice while cooling down with ice cream.  What a great way to enjoy the flavors of fall during the lingering heat of summer.  I know here in Arizona we finally have been getting a bit cooler at night and have had some says below 100 degrees.  It sounds strange I know but after a summer of 110…99 feels fantastic.  Fall is definitely on its way.  Before you know it we will be opening the windows at night again!

Fall is really one of my favorite times of the year.  Although I have never really lived anywhere that experienced fall for very long.  When I lived in Illinois it seems to go from hot and humid to cold and snowy, skipping right over fall.  I do remember some nice crisp fall days with my favorite smell of leaves burning in the air.  Even now I live somewhere that doesn’t get fall at all unless you drive up into the mountains.

If it is still hot where you live or its starting to feel like fall then this would make the perfect dessert.  Not only is it delicious but it doesn’t contain any processed sugars or additives.  The pumpkin syrup used at a popular coffee shop doesn’t even contain pumpkin.  Edy’s Pumpkin ice cream actually contains pumpkin and pumpkin spices but it also contains a lot of other junk.   My homemade version is made with the real stuff.

Edy’s Pumpkin Ice Cream: skim milk, corn syrup, sugar, cream, pumpkin, maltodextrin, whey protein, spices (cinnamon, cloves, nutmeg, ginger), salt, Propylene Glycol Monostearate, guar gum, monoglycerides, lemon juice concentrate, beet juice extract (color), turmeric color extract, xanthan gum, carrageenan, vitamin A palmitate, polysorbate 80

If you are not a fan of coffee then feel free to leave out the instant espresso and make classic pumpkin ice cream.

Print

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 6

Author Sara

Ingredients

• 1 can 15 oz coconut milk, full fat
• 1 1/2 cup raw cashews
• 1 cup canned pumpkin not pumpkin pie purée
• 1 Tbsp + 1 tsp pumpkin pie spice
• 1 Tbsp instant espresso powder optional

Instructions

1. In a bowl, soak the cashews in the coconut milk for at least one hour or up to overnight.
2. In a blender, blend all of the ingredients until really smooth. *I usually let it run for about 5 minutes.
3. Follow your ice cream makers instructions for use.
4. I turn on my ice cream maker and pour in the mix and let run for 20-30 minutes.
5. If you don't have an ice cream maker you can fill ice cube trays with your mix, freeze, and the blend in a food processor before serving.
6. Store leftovers in the freezer in an airtight container for up to 1 week.

Recipe Notes

*choose organic ingredients when possible.
*I love the pumpkin pie spice but if you are not as big of a fan start out with 2 tsp, taste the mixture and add more if you need to. If you don't add the espresso powder you may want to add less spice as well since the coffee and pumpkin spice flavors aren't competing.