Before discovering I had a dairy intolerance, I loved ice cream and frozen yogurt. I just thought my bloat and stomach discomfort was from the amount I ate. It took a while to realize I had an actually dairy intolerance.
There are many store bought, dairy-free ice creams to choose from as a treat. My favorite store bought brand is So Delicious Coconut Milk Ice Cream. While I love their ice cream, I haven’t been able to find a pumpkin spice flavor this fall. Which is okay, because I found a way to make pumpkin pie, dairy-free ice cream.
It is delicious! It tastes just like the filling from a pumpkin pie. The best part is it is made with coconut milk, so it is completely dairy-free and still creamy! I used dates instead of sugar or Stevia. I love this because it still keeps the sweetness of ice cream without tasting artificial or gritty.
This ice cream is perfect as an after dinner dessert or to bring along to your Thanksgiving feast to share with friends and family!
The prep work for this ice cream is so simple! The hardest part is waiting for the time to pass while it sets up in the freezer. It is delicious with walnuts or pecans sprinkled on top, also! I hope you enjoy it as much as we do!
[wpurp-searchable-recipe]Dairy-Free Pumpkin Pie Ice Cream – – can coconut cream or coconut milk (chilled overnight, 14 oz), pitted dates, pumpkin puree, pumpkin pie spice, vanilla extract, salt, Soak the dates in hot water for about 10 minutes.; Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.; Add dates, whipped coconut cream, pumpkin puree, pumpkin spice, vanilla and salt too food processor or blender. Blend until smooth.; Spread the ice cream mixture into a glass baking dish, I used a pie dish and freeze for at least 5 hours to solidify.; Take out the pumpkin spice ice cream approx. 15-20 minutes before serving.; – [/wpurp-searchable-recipe]