It’s easy to over-complicate when it comes to prepping for Thanksgiving, so this year I wanted to explore recipe ideas that are simple to execute so you can spend less time in the kitchen and more time relaxing with the people you love. This no churn, Dairy-Free Pumpkin Ice Cream is perfect for the holidays, but could also be a year-round treat.
Here’s a quick roundup of the recipes I’ve shared so far.
Last week I posted a Cranberry Stuffed Game Hens recipe that takes under two hours to put on the table. It’s a perfect recipe for a more intimate gathering or if you’re traveling and want to enjoy the flavors of Thanksgiving without all the effort.
But, we can’t forget about dessert, can we? Mike loves the traditional pumpkin pie, but I decided to try a new take on that old classic. This no churn, Dairy-Free Pumpkin Ice Cream uses full fat coconut milk to ensure it has that delicious creamy texture that we all enjoy. All you have to do is blend the five ingredients in your Vitamix or blender until smooth and then store it in a freezer-safe container overnight. I used this loaf pan.
I highly recommend sprinkling the individual servings with graham cracker crumbs. It just adds to the sweetness without being too rich.
Enjoy the week and have a very happy, very full Thanksgiving.
Dairy-Free Pumpkin Ice Cream
1 can (15 ounces) pumpkin puree or pumpkin pie filling
1 tablespoon pumpkin pie spice
2 cups coconut milk (full fat)
3/4 cup maple syrup
1 teaspoon vanilla extract
Optional: Graham cracker crumbs
1. Place all ingredients in a Vitamix or blender and blend until creamy and smooth.
2. Pour mixture into a freezer-safe container or pan.
Note: I used a meatloaf pan.
3. Freeze overnight.
4. Let sit at room temperature for 10 minutes before serving.
5. Sprinkle each serving with graham cracker crumbs, if desired.
All images ©Regan Baroni 2017.