Vegan Pumpkin Spice Latte Ice Cream

Posted by in Cooking, Halloween, Ice Cream, Sweets, Thanksgiving | 0 comments

 

 

 

 

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Hello & Happy Tuesday!!

 

 

 

 

Fact, when the weather gets only a few degrees colder, everyone gravitates towards pumpkin lol. 

 

 

For those who truly have a innate affinity for pumpkin, this longing for the flavor profile is 12 months out of the year! (myself included)

 

 

Perhaps it’s because I don’t have a love for chocolate that pumpkin is more my cup of tea. Whatever the case is, I love all things cinnamon and lighter sweets that are not overwhelming, thus fall desserts are my fave!

 

 

 


 

What I love about this recipe is that its packed with accessible, affordable, and simple ingredients, no refined sugar, healthy fats, on top of the fact that it has perfect fall aesthetic appeal, and the cinnamon coconut whip just puts this dessert over the top!

 


 

 

 

If you’re looking for the perfect fall recipe with flavor and presence… 

 

You need to try my classic recipe for vegan Pumpkin Spice Latte ice cream!

 

 

 

 

 

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Why this recipe rocks: 

 

 

Easy

Minimal ingredients

Great presentation 

Perfect for Fall

Takes your affinity for all things pumpkin next level

Non vegan approved

Cinnamon coco whip

 

 

 

 

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Vegan Pumpkin Spice Latte Ice Cream

 

 

 

 

 

Serves 3 cups

Pumpkin Spice Latte Ice Cream

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    Ice cream:
  • 1 13.5 ounces can full fat coconut milk
  • 1 1/2 cups unsweetened canned pumpkin puree
  • 1 cup Better Body Foods coconut sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • Coconut whip:
  • 1 can Solid coconut (remove the water)
  • 1/2 tsp cinnamon
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp pumpkin coffee grounds

Instructions

  1. Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.
  2. Coco whip: Throw everything in the bowl of a standing mixer. Whip for 3-5 minutes until clumps are removed. Top with cinnamon and additional coffee grounds.
Cuisine: Dessert | Recipe Type: ice cream
7.6.4
665
http://www.eatdrinkshrink.com/sweets/pumpkin-ice-cream

 

 

 

 

 

 

 

 

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