One year ago: Spicy Red Chili Sauce
There is a wonderfully creative ice cream recipe on Keepin It Kind. Its a blend of vanilla and fudge to die for.
I took Kristy’s version and switched it to a pumpkin theme. But without the pumpkin.
All that your tongue really needs to remind it of that favorite autumn flavor is a little clove, some ginger and a lot of cinnamon!
There are so many delicious desserts coming up with the holidays in the next two months, I wanted a dessert that would compliment and add to most of them. It can also stand on its own for a quick after dinner sugar fix.
This Pumpkin Spice Latte ice cream foots the bill for me.
Cinnamon, Cloves and Ginger swirled through the vanilla like a flavor rainbow.
Most people like vanilla ice cream and this really kicks the vanilla flavor up, and then some. Whether you try Kristy’s Super Fudgy Marble Fudge or this variation, you’ll love what a bowl can do for your mood this fall.
- 1 15oz can of regular coconut milk
- 1 15oz can of light coconut milk
- 1 tsp. Liquid Vanilla Stevia ( I used NuNaturals brand)
- 1 tsp. vanilla extract
- ¼ teaspoon sea salt
- ¼ teaspoon xanthum gum (optional)
- * Pumpkin Spice Mix: 1 tsp ground Ginger, ¼ Cup Organic Cane Sugar, 2 tsp. Cinnamon, ½ tsp Allspice, ½ tsp Ground Cloves
- (or ⅓ Cup of Pumpkin Pie Spice mix from the store)
- *** For a Latte version, mix 2 Tbs of instant coffee or coffee substitute in with the pumpkin spices
- Blend all ingredients except for the spices in a food processor. Transfer the mixture to a chilled bowl and freeze for at least 1 hour. Poured the chilled mix into an ice cream maker and process per the manufacturers instructions. Scoop out about ⅓ of the soft ice cream into a rectangular loaf pan and spread evenly on the bottom. Sprinkle ½ of your spice mixture over the layer of ice cream. Spoon on another ⅓ of the ice cream, add the rest of the spices and then top with the remaining ⅓ of your ice cream mixture. Smooth the top. Sprinkle the top layer with Pumpkin Spice (as thick as you'd like it )
- Run a thin knife through the ice cream a few times to create a swirled effect on top. Cover with plastic wrap and freeze overnight.
I would love a big scoop of this ice cream on top of a slice of pie, cake or just a big scoop itself.
The cinnamon spice blend takes you to your ‘pumpkin love’ place without having the pumpkin actually in the mix.
You’ll really love the creamy vanilla blending into those familiar pumpkin spice flavors. It’s an accent or great on its own.
More from my site
- Meet Annie – What the heck is a “Virtual Vegan Potluck” anyway?
- Baby Kale Creamy Coconut Detox Smoothie