bread

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.

{ 2 comments }

I follow The Pioneer Woman’s blog, and often take a look at her Cooking section, even though many of her recipes include large amounts of meat (and butter), most of which I don’t eat. I like her recipes because they are simple with few steps and since she lives out in the boonies (aka, where no one can hear you scream), she doesn’t have access to many exotic ingredients. I am often deterred by recipes which include many ingredients that I will only use once. One of her shrimp recipes, Penne a la Betsy (named after her sister), looked particularly delicious to me.

This was a very easy recipe to make. Simply boil pasta until al dente, while in another skillet, melt butter and cook shrimp until tender. After the shrimp has cooked, chop into smaller pieces. In the same skillet, add chopped onion and minced garlic until tender, then pour some white wine and a can of tomato sauce into the same skillet. Heavy cream then gets added, as well as chopped basil and parsley. Finish by adding the chopped shrimp and cooked pasta. Who couldn’t resist a big bowl of carbs, cream, shrimp, and wine? This tasted great, but was also very rich, so something that I would only indulge in once in a while.

I don’t know what overcame me, but I served the heaping pot of pasta with Pioneer Woman’s Olive Cheese Bread. Talk about carbo-loading. You need to be a fan of olives to like this bread because it uses a large amount of black and green olives. While it was another of Pioneer Woman’s simple recipes, it was very salty and rich, even though I didn’t use the whole stick of butter that the recipe calls for! I think the mayonnaise in the cheese mixture added unnecessary richness. This bread would be good in small amounts and with something light to offset its heaviness.

Whenever I consider a Pioneer Woman recipe, I remind myself that she is cooking for her large family, who work cattle outside all day. Her recipes are not usually for people who have been sitting at a computer all day.

{ 0 comments }

The Sandwich Box

August 16, 2011

While we were living in Tustin, CA, a new sandwich spot opened up in Old Town Tustin, but we never visited it until we had already moved out of Tustin. Actually, we never visited The Sandwich Box until we were getting ready to move out of Orange County altogether, making it one of the places […]

Read the full article →

Balthazar Bakery

February 14, 2011

Wandering through the streets of New York with my brother, we stumbled upon Balthazar Bakery. Having experienced the wonderful pastries of Paris, but unable to find any equivalent delicacies in the United States, I had to see how Balthazar Bakery compared. How could I resist all those delicious carbs displayed in the window? Entering the […]

Read the full article →

Gentle Ben’s

August 29, 2008

Located just down the block from the University of Arizona is a charming little area of shops and restaurants where one can comfortably take a stroll as the sun goes down. Gentle Ben’s is a brewery with lower level and second story dining areas. The dimly lit brewery had tealights at every table, creating a […]

Read the full article →

Millie’s Pancake Haus

August 27, 2008

While on vacation, I don’t feel compelled to wake up early, especially when I know that brunch is a fine excuse for sleeping in late. Millie’s Pancake Haus appropriately shares retail space among quilt shops and antique stores and even the restaurant’s exterior lets you know that stepping inside will help you forget that you’re […]

Read the full article →

Jeff’s Pub

August 25, 2008

I apologize for my two-week hiatus from updating this blog, but in moving from Tustin to Fullerton, I haven’t had internet access! I will try to make up for being absent these past two weeks by heavily posting to Afishionado. Growing up my entire life on the West Coast, I have been fortunate to have […]

Read the full article →

Gulf Coast Grill

June 8, 2008

As a native San Diegan, it has become a tradition for me to attend the Earth Day festival held every April at Balboa Park (an indication of how backlogged are my posts). Since I moved to Orange County four years ago to attend UCI, the Earth Day festivities have extended to the night before the […]

Read the full article →