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
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!
  • 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

  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.

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.


Double Thin Mint Ice Cream

by Alyssa on February 11, 2012

in Cooking, Food

It’s that time of year again: Girl Scout Cookie time! Your coworkers try to sell them to you and you walk past them on your way into the store, but are they selling door-to-door anymore? I have my designated Girl Scout who I buy my Thin Mints, Tagalongs, and Samoas from and while these cookies are great on their own, there’s one sure way to make them better: put them in ice cream. I made this for a friend’s birthday using a recipe  from Erin Cooks.

Yes, it is heartbreaking, but the first step is to crush a whole sleeve of Thin Mint cookies.

Whip up two eggs and then add sugar while whisking. Add heavy cream, milk, and peppermint extract and whisk together.

This is the egg and cream mixture churning into ice cream. As the mixture began to firm up, I added the crushed Thin Mints.

Finally, a great tip from Erin Cooks was to put a layer of ice cream in your container, then add chocolate sauce, a second layer of ice cream, then chocolate sauce on top. Doing this, rather than adding chocolate sauce to the churning ice cream, results in a chocolate swirl to your ice cream rather than chocolate ice cream. This recipe is very easy to make. It has an extra burst of mint flavor from the peppermint extract and the chocolate sauce makes it very decadent. So if you’re not completely satisfied with your Girl Scout cookie purchase, just turn it into ice cream!



December 22, 2011

After our late lunch at the Bisbee Grille, we opted for something quick for dinner. I had never heard of Culver’s before coming to Tucson and it turned out to be a fast-casual restaurant specializing in frozen custard and butter burgers. Culver’s started in Wisconsin and so they use Wisconsin cheese to top their burgers, […]

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Pumpkin Whoopie Pies

October 26, 2011

It’s pumpkin time, but I haven’t gotten a chance to buy our baking or decorating pumpkins for this year yet (slacker!),  so this is a recipe for Pumpkin Whoopie Pies from Martha Stewart’s website that I made last year. Just like my pumpkin ice cream recipe, I bought small baking pumpkins, baked them until soft, […]

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Nothing Bundt Cake

October 19, 2011

Continuing the celebration of my best friend’s birthday last year, her husband bought her a red velvet Nothing Bundt Cake. Red velvet is her favorite flavor and she recently discovered Nothing Bundt Cake through her coworkers. I have had few encounters with bundt cakes in my life and this was my first Nothing Bundt Cake. […]

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Red Velvet Whoopie Pies

October 12, 2011

  After the hearty Stuffed French Toast breakfast that I made for my best friend’s birthday, I surprised her with Red Velvet Whoopie Pies.       The recipe that I used from TastyKitchen uses a box red velvet cake mix, which was handy, since I needed to get these finished before I could start […]

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Roasted Banana Ice Cream

August 31, 2011

Left with some overly ripe bananas sitting on the counter, I made ice cream with them using a recipe that Linda of butter sugar flour adapted from David Lebovitz‘ book, The Perfect Scoop (which I now own). Because when life gives you overripe bananas that you don’t want to eat, make ice cream!   First, the ripe bananas […]

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San Diego County Fair 2011

August 11, 2011

Well, the San Diego County Fair was held from June 10 through July 4 of this year, so this post is too late for you to try anything that we had at the fair this year. But there’s always next year! I scored free tickets to the fair, so of course we had to go! […]

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