Ingredients

The following ingredients have 7 Servings
  • 1 can coconut cream (14 oz; or coconut milk, chilled overnight)
  • 7 ounces dates (pitted)
  • 1/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instruction

  • Soak the dates in hot water for about 10 minutes, then puree in a food processor. Add a little water at a time as needed until smooth and creamy.
  • Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.
  • Add half of the date paste, the pumpkin puree and spice, vanilla and salt and mix to incorporate. Taste the mixture for sweetness and add more date paste if needed; * see Notes.
  • Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.
  • Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.
  • Optionally, add pecans or walnut for some crunchy texture.
  • Try some instant espresso powder in the mix will produce more of a pumpkin spice latte flavor.