pumpkin

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 }

Roasted Pumpkin Seeds

by Alyssa on November 11, 2011

in Cooking, Food

After the pumpkins were carved, I was left with a large bowl of pumpkin guts and seeds. I separated the seeds from the guts, rinsed the seeds, left them on a sheet pan to dry out, then roasted them using Pioneer Woman’s directions for Pepitas! I generously seasoned the roasted pumpkin seeds with salt and pepper (for a little kick!). These were a great salty and healthy snack!

Don’t worry, I’ll have a real food post up shortly!

{ 0 comments }

Halloween 2011

October 31, 2011

Devin and I have skipped out on Halloween the past two years. But things are different this year because there are many kids in our apartment complex and many of our neighbors have decorated their front patios. We’re surrounded by skeletons trying to dig themselves out of the ground, hanging corpses, spiderweb-covered hedges, and carved […]

Read the full article →

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, […]

Read the full article →

Pumpkin Ice Cream

April 6, 2011

October 2009 came around and I bought some Sugar Pie pumpkins, not quite sure what I would do with them. Rather than going the traditional route and make pumpkin pie, I figured I would make pumpkin ice cream! These smaller pumpkins have more flavor and the flesh is more tender than their larger family members, […]

Read the full article →