Coconut Pumpkin Pie Ice Cream

by Alyssa on October 23, 2013

in Cooking, Food

Last week, I made Crock Pot Thai Chicken, a crock pot recipe using Thai flavors, including coconut milk, peanut sauce, garlic, green onions, thyme, and peanuts. I tweaked the recipe by including the green onion, garlic, and thyme right into the crock pot with the chicken since I didn’t make the Coconut Rice. The long hours of low heat in the crock pot made the chicken tender enough to cut with a fork. I served this with steamed broccoli which sopped up the remaining sauce.

I also made Pumpkin Beer Bread last week for a Queso Diego meeting. This bread recipe not only uses canned pumpkin, but gets additional pumpkin flavor from using pumpkin ale. Using honey rather than sugar, this bread is subtly sweet. In fact, it wasn’t sweet enough for my taste, so I brushed the loaf with more honey. This bread doesn’t use yeast, so it’s a dense and hearty bread that goes well with butter and jam.

After cooking these two recipes, I was left with a little less than half a can of pumpkin puree and about the same amount of coconut milk. Brainstorming what I could make with coconut milk and pumpkin puree… I came up with Coconut Pumpkin Ice Cream!

Coconut Pumpkin Pie Ice Cream

Coconut Pumpkin Pie Ice Cream
Author: 
Recipe type: ice cream
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This ice cream is made using canned coconut milk and canned pumpkin puree. The addition of pumpkin pie spice makes it taste like pumpkin pie!
Ingredients
  • 4 oz. canned coconut milk (shaken)
  • 4 oz. canned pumpkin puree (not pumpkin pie filling)
  • 2 oz. vanilla almond milk
  • 2 Tbsp. honey
  • 1 tsp. pumpkin pie spice
Instructions
  1. Add coconut milk and pumpkin puree together in a bowl and whisk to combine.
  2. Add almond milk to dilute consistency.
  3. Add honey and pumpkin pie spice, then whisk to combine.
  4. Pour mixture into ice cream maker.
  5. Run ice cream maker for approximately 1 hour.
Notes
These measurements are approximate. Please feel free to adjust to your taste!

Be sure to spray your tablespoon with cooking oil so the honey easily pours out.

 

It turned out wonderfully creamy and the coconut flavor is present, but not overpowering. You can definitely tell it’s not normal cow milk based ice cream. It’s not too sweet, which is my personal preference, and the pumpkin pie spice adds great complex flavor that makes me so excited it’s Fall.

I was apprehensive that the coconut milk wouldn’t freeze into ice cream, however, even using a light coconut milk contained enough fat content to form ice cream. Mixing together equal amounts of coconut milk and pumpkin puree made for a very thick mixture. I was afraid that the equal amounts of liquid and solid would result in a very hard ice cream (frozen pumpkin puree, anyone?). I diluted the mixture with vanilla almond milk, which is what I had on hand, but would have used additional coconut milk if I had it. The almond milk created a mixture that was more liquid and added just a bit of vanilla flavor. Actually, I would have included additional vanilla extract if I had remembered :)

 

Update: Definitely not enough fat content, as it was rock solid after two days in the freezer. May need to use a larger quantity of regular coconut milk to get it more creamy.

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We chose to take the 101 up to Portland and in doing so, we were rewarded with: lengthy views of the ocean, a glimpse of a dolphin or whale in the ocean, redwood forest hugging the road, rivers around almost every bend in the road, golden bear statues flanking each end of an bridge, crossing over many bridges, having our gas pumped for us (so weird! Devin surprised the attendant by tipping him), and finally, a stop to the Tillamook Cheese Factory!

Unfortunately, we arrived at the Tillamook Cheese Factory about 40 minutes before it closed, so we didn’t see very many workers or cheese on our self-guided tour. But the benefit of arriving so late in the day meant that there were no tourists in my way through the sample line! The samples were: squeaky cheese curds, sharp cheddar, garlic white cheddar, and smoked white cheddar.

If we ever visited Portland, I knew I had to go to Voodoo Doughtnuts, and now I had my chance! Having heard of the long lines at Voodoo Doughnut’s main location, I was thrilled to find out we were staying walking distance to Voodoo Doughnuts Too, a smaller and much less-crowded location that serves the same quirky doughnuts.

The Voodoo Doll was almost too cute to eat! Biting into it revealed red raspberry jelly “blood”. It was really sweet and the jelly just pushed the sweetness over the top. I really needed some milk to cut through all the sugar.

Does the bacon look dry to you? Because it was. But considering the alternative would be a really greasy doughnut, I’d rather have the dry bacon because it was delicious. The bacon helped balance out the incredible sweetness of the maple frosting of this Bacon Maple Bar.

Our final doughnut, the Texas Challenge, took us several hours to eat. It is one giant glazed doughnut equivalent to 6 regular-size glazed doughnuts. So we had it sitting in its bag and throughout the day, we’d each take bites. In the end, we couldn’t finish it! It was too much doughnut. This one trip to Voodoo Doughnuts fulfilled our capacity for doughnuts for the entire year. We don’t need anymore doughnuts this year.

As we walked around Portland, we saw these strange fountains along the sidewalk. Sometimes they were in groups of 2 or 4 or just alone. After some research, we learned that these are public drinking fountains! I didn’t actually drink from any of them.

We walked across the Steel Bridge to explore the Pearl District and find dinner.

The Steel Bridge is the only double-deck bridge with independent lifts in the world, which means the upper and lowers decks can be lifted independent of each other without interfering with one another.

This is the view of the Fremont Bridge from the Steel Bridge.

We visited Powell’s City of Books, which is the headquarters of the Powell’s Books company. Powell’s City of Books occupies a full city block, with the technical books filling another bookstore across the street! This place was awesome! It is filled with new and used books for sale and I loved how all the shelves had hand-written book recommendations by employees and visitors! So even though it was massive, there was a personal touch on every shelf.

We located Rogue Brewery, where I had a Chipotle Ale and Devin had a Chatoe Good Chit Pilsner. My Chipotle Ale wasn’t spicy, but had a smoky flavor to it. It went great with the bowl of chili I had!

Our final day in Oregon was, surprise(!), drizzly! And I still didn’t have a jacket! So even with double layers, I wore Devin’s sweater, which I later had to take off because we walked up an enormous hill to get to the International Rose Test Garden. The garden was established during World War I to preserve the different types of roses from the devastation in Europe. I had no idea roses could look so differently from each other, from the way the petals were shaped, to the way the petals spread from the center, and even the way they grew on the stalks. There were some varieties that didn’t even resemble roses! In the end, there were so many roses here that all the colors and shapes just started to blend together in our minds and we couldn’t make out a difference between them. That’s when we determined it was time to seek out lunch!

Thanks to Yelp, we found this great deli called Elephants Delicatessen, which was a veritable delicatessen! It was packed inside and it was immediately clear why: there were pastries and cheeses on display, cold salads being plated, hot soups and paninis made to order to comfort diners from the drizzle outside, ovens baking pizzas, as well as a bar serving cucumber margaritas! While we waited for my Turkey Reuben and Devin’s Ham & Cheese Croissant, we browsed the gelatos in the freezer cases, the flavored salts, and sampled some gorgonzola topped with honey as well as some granola. There was definitely a friendly neighborhood feel to the space, thanks to the communal tables and the dining process, which required ordering at your chosen station, paying at the front register, then clearing your own table, making sure to recycle. My Turkey Reuben had a bit too much sauerkraut compared to the amount of turkey, but the rye bread was warm and toasty, and the Swiss cheese balanced the tang of the Russian dressing, which fueled me for our 3-hour drive to Seattle!

 

Things we loved about Portland: small downtown, not overcrowded downtown, cold (Devin), many bicyclists, walking distance to everything, public transportation seems to run all day and all night, soccer team, seems like a big town rather than a small city, Elephants Delicatessen, hills and trees

Things we did not love about Portland: cold (me), public transportation runs loudly through the night, hipsters, freeway speed is 50 MPH

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