Vegan A La Mode by Emma: Pumpkin Ice Cream



Spiced Pumpkin Ice Cream

After my 7 mile hike up Mt Woodson Trail in Poway, I found myself craving something sweet yet nutritious.  The ripe persimmons on my kitchen counter were begging to be consumed as a fall treat.

Pumpkin bread, pumpkin ravioli, pumpkin pie, pumpkin risotto, pumpkin beer — the options are endless, and endlessly mouthwatering. It’s finally pumpkin season, and the reasons to celebrate are many.  Some time back I blogged about a healthy coconut pumpkin pie. Today I wanted to try something new, spiced pumpkin ice cream.  The recipe is really quite simple.  So serve up your comfort with an extra heaping of  vegan antioxidants and beta-carotene this holiday season. Adjust the spices to your liking and feel free to add others like ginger, cardamom or all spice. This vegan pumpkin ice cream recipe will give you even more to be thankful for!

Health Note: A cup of cooked, mashed pumpkin contains more than 200 percent vitamin A and beta carotin, which aids vision, particularly in dim light, according to the National Institutes of Health.
Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.


1 can pumpkin

1 can full fat coconut milk

5 drops stevia liquid

1/4 cup coconut sugar

1/2 tsp sea salt

1 tsp cinnamon

1 tbsp raw vanilla

1 tsp cardamom

1 tsp ground ginger

1/2 tsp all spice

Directions: Blend all of the ingredients together until creamy.  Taste the spice according to your preference.  Pour the cream into ice cream maker.  Turn on for 20 minutes or until ice cream is set.  Serve immediately with Persimmon slices.  Freeze remaining up to 3 weeks.


Mt Woodson Trail

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