Move over pumpkin spice latte, we have a dairy-free pumpkin ice cream recipe the whole family can enjoy.
To make ice cream all year long, I simply keep a gel bowl from my gel ice cream maker (affiliate link) in the freezer.
And when we get the urge for ice cream, a delicious frozen treat can be made within the hour. Booyah!
This pumpkin ice cream recipe has a really subtle taste and could probably take double the spices.
But I use my spices sparingly, and we just add more flavor with chocolate chips (affiliate link). Why not?!
Thanks to Silk who featured this ice cream recipe on their Facebook page!
DAIRY-FREE PUMPKIN ICE CREAM
Makes 4 Servings.
1/2 cup pumpkin puree
1 cup plain dairy-free coffee creamer
1/4 – 1/2 cup maple syrup
1/4 tsp. pumpkin pie spice
Whisk together the ingredients. Chill mixture in the freezer for 15 minutes if you have time. Then pour the mixture into your ice cream machine according to the machine directions. When done churning, it may need to be put in the freezer a little longer before eating. Best eaten that day.