It is getting pretty cold here in Portland. You’d think I would not want cold food, right? Well. When I found some dairy free egg nog (what??) the other day, I immediately knew what I wanted to do with it.
I am so happy I did. This is some of the most delicious ice cream I have ever had! Right on up there with Chubby Hubby (you cannot go wrong with chocolate covered, peanut butter filled pretzels inside ice cream!) and Tillamook Chocolate Peanut Butter (am I being redundant?).
Point being, this is good. So Very Good.
pumpkin ice cream
2 cups Silk nog
1 cup coconut milk (full fat canned)
1/2 cup pumpkin puree
1/2 cup maple syrup
3 tablespoons vanilla
1 tablespoon tapioca flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Blend the Nog, milk and tapioca flour in high powered blender until fluffy (by hand or with the whisk attachment on your stand mixer). Combine the pumpkin, maple syrup, vanilla and spices; fold into milk mixture. Prepare according to ice cream maker instructions.
This is pumpkin sweet cream. The Nog makes it incredibly rich and the maple syrup and cinnamon lend a warm sweetness. Incredible.
I hope everyone wants pumpkin ice cream for Thanksgiving – it’s whats for dinner dessert!
Do you only eat ice cream in the warm months, or are you a year ’round fan?
What interesting flavor would you like to see me make into an ice cream?
LH says
November 23, 2011 at 9:28 pmThree TABLESPOONS of vanilla? Is that a typo? Because that seems really excessive. Most ice cream recipes that contain about 3-4 c. of liquid call for 1-2 TEASPOONS.
spabettie says
November 23, 2011 at 9:37 pmhi LH,
feel free to use less vanilla if you prefer, or another recipe.
I have made this recipe five or more times, and it works for me.
Amy P says
November 14, 2011 at 9:21 amI made this today – ohmysogood!!
spabettie says
November 15, 2011 at 4:44 pmso glad you liked! 😀 *reminds me… I need to make more soon too…
rachel says
September 23, 2011 at 4:43 pmi can’t wait to make this. i’ve got a question though, did you use canned coconut milk or the kind in the carton, like by so delicious? it looks amazing!
spabettie says
September 25, 2011 at 4:13 pmhi Rachel! I used the So Delicious milk – I I have made ice creams with canned coconut milk also, so I’m sure either would work in this case. and Thank You – I hope you love it!
Pearl (Crunch and Chew) says
March 19, 2011 at 9:14 pmI NEED to buy an ice cream maker, stat.
I’m definitely an all-year-round ice cream eater. Not even a blizzard would stop me from getting the stuff 😉
spabettie says
March 20, 2011 at 10:54 pmPearl, that is good to hear!! I am the same way, while I don’t necessarily CRAVE ice cream, I definitely don’t need warm weather to enjoy it!
Mary @ Delightful Bitefuls says
March 9, 2011 at 10:52 pmOh, I would LOVE this!!!! Incredible!
Mary xo
Delightful Bitefuls
Christina (Dinner at Christina's) says
November 20, 2010 at 1:42 pmYum, this looks so good! I love pumpkin ice cream, J makes it for us in his ice cream maker. I prefer it w/ fresh puree, versus the canned. We’ll have to try this vegan version one day! Thanks for sharing it with Friday Firsts!
spabettie says
November 21, 2010 at 9:58 amonce again, Christina, thanks for Friday Firsts!! 😀 I’d love to make this with fresh puree…
nocemoscata says
November 18, 2010 at 2:11 amNever tried pumpkin ice cream. I absolutely have to try this recipe of yours! 😀
Sadly I’m not a cold season ice cream eater, but a pumpkin one could be perfectly fitting for this season!
One flavor? Chocolate of course! 😀
spabettie says
November 18, 2010 at 1:19 pmyes, great seasonal flavor… I’m making this again for Thanksgiving next week…
Angela says
November 16, 2010 at 8:43 pmOh man this looks amazing. I frickin LOVE soy nog (can’t find it here in Oz… waaaaah!) Bookmarking for when I’m back in Canada!
Oh, and I eat ice cream all year round. I prefer fruity ones to chocolate, although chocolate-mint and chocolate-peanut-butter (anything) are way up there too!!
spabettie says
November 16, 2010 at 10:33 pmI recently had gelato for the VERY FIRST time ever… I cannot believe how good it was – I love the fruit flavors.
sorry you have no access to nog right now… but… you are IN AUSTRALIA !! 😉 that makes up for it…
Angela (the diet book junkie) says
November 16, 2010 at 7:04 pmmy ice cream intake is definitely not dependent on the weather. i’m not sure about interesting flavors though, what about….chai?? 🙂
spabettie says
November 16, 2010 at 10:31 pmoh yes… chai. that would ROCK. perhaps I should try chai while I still have some of this nog…
LiveForTheRun says
November 16, 2010 at 6:19 pmSTOP. Pump the breaks, you are seriously rocking my world here. I love ice cream, yogurt, froyo, whateveryo, omg this is brilliant recipe! Basil is soooo lucky!
spabettie says
November 16, 2010 at 10:30 pmBasil gets NONE !! 😉 well, we may let him lick bowls. <3 I love your enthusiasm – I want to come visit and cook for you!
Healthy Coconut says
November 16, 2010 at 5:23 pmI found you in spam but you are not out 🙂 Hopefully it won’t happen again.
I don’t think I’ve seen the brand Tillamook Chocolate Peanut Butter, where do you buy yours, just curious?
I think owning an ice cream maker is very dangerous, I’ll have ice cream every day 🙂 I’ll just enjoy your creation from my computer screen, lol!
spabettie says
November 16, 2010 at 6:10 pmTillamook is an Oregon creamery… (mmm, the best cheese and ice cream…) so I don’t know how far distribution goes… it’s all over here, in Oregon.
It really is the best ice cream on the planet. 😉
Joslyn @ missfitbliss says
November 16, 2010 at 4:29 pmOK clearly I need to find you and break your ice cream maker. You’re driving me nuts with these delectable visuals. Samples please?
Here are some cool flavor ideas I’d love for you to try:
-Earl Grey ice cream
-Cadbury Creme Egg ice cream
-Chocolate Apricot ice cream
-Gummy Bear ice cream
spabettie says
November 16, 2010 at 6:08 pmokay Joslyn !!! I LOVE this list, thank you!! I will see what I can do… 😉 and gummi bear… ah, you know Just Where To Get Me, don’t you??? 🙂 🙂
<3 <3