10.24.2016

VEGAN PUMPKIN PIE ICE CREAM [#VIRTUALPUMPKINPARTY]

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

October has maybe been the best month yet. The weather has been fabulous, the leaves are looking better then ever, and we've been happily chowing down on all things autumnal, like apples and squash. I could live in this season forever.

When I received Sara's email about this years #virtualpumpkinparty, it was a balmy October day and I had a sudden craving for ice cream. The ice cream bowl was still hanging out in the freezer, and it needed to be moved into the cupboard for winter hibernation, so I figured why not. I took all the familiar pumpkin pie flavours and wrapped them into a coconut based, vegan ice cream. Then, because I always prefer a little crunch and texture, folded some dark chocolate shards into it. So even if its not a warm autumn where you are, I'd say make ice cream - because there's always room for ice cream, no matter the season.
#virtualpumpkinparty

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Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Style Sweet CA • Pumpkin Creme Brulee Cake
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
Taste Love and Nourish • Pumpkin Bread Pudding
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Bourbon Hot Toddy
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Ginger & Toasted Sesame • Pumpkin Jeon
Vermilion Red • Pumpkin Pie Souffle
B. Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Salted Plains • Easy Pumpkin Bread
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
Floating Kitchen • Chicken and Pumpkin Chili
Fork Vs Spoon • Pumpkin Streusel Muffins
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
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The Bojon Gourmet • Pumpkin Butterscotch Pudding
Long Distance Baking • Layered Pumpkin Cheesecake
A Cookie Named Desire • Pumpkin Shrubs 
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa 

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

Vegan Pumpkin Pie Ice Cream | Sevengrams #virtualpumpkinparty

VEGAN PUMPKIN PIE ICE CREAM // roughly 1 pint

Loaded with all your favourite pumpkin pie flavours, this ice cream is perfect, no matter the season.

Ingredients:

1-14oz can coconut cream (trader joes is the best)
1/4 cup maple syrup
1/2 cup pumpkin purée
1 tsp cinnamon
1/4 tsp each ground ginger and ground nutmeg
1/8 tsp each ground all spice and ground cloves

1/4 cup dark chocolate, roughly chopped (optional)

What to do:

In a blender, combine all of the ingredients except for the chocolate. Blend on high until evenly combined and smooth (1-2 mins). Transfer to the bowl of an ice cream maker and churn according to manufacturer's instructions -- mine went for 15-20 minutes. If using the chocolate, fold it in once the ice cream base is ready.

Best eaten straight away. If storing in the freezer, transfer to a plastic airtight container. Let sit at room temperature for a good 10 minutes before serving. 

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