Pumpkin and pumpkin spice are everywhere and it’s merely September. Where I live, it’s still summer-like weather, so while pumpkin invades every ad I see and every shelf I pass, it makes perfect sense to hang on a bit to my favorite summertime treat: Ice cream. I can’t help but think this Pumpkin Ginger Ice Cream would also be pretty fantastic during the holidays. I'm a fan of something to bite in ice cream, so added bits of candied ginger, but if you’re not a fan of chunks in your ice cream, feel free to skip that. I love the little spicy-sweet bite they add to the earthy-sweet flavor of pumpkin and coconut.
What a perfect Thanksgiving or Holiday dessert! Sometimes you’ve got two pie choices with part of the family wanting pumpkin and the other part wanting pecan or apple. This is the perfect solution! Make your pecan or apple pie, but also make this Pumpkin Ginger Ice Cream, and serve a scoop of this on top of your other pie. It will be delicious, satisfy the pumpkin lovers in your crowd, and add variety to your meal!
This ice cream does include a fairly strong coconut flavor in addition to the pumpkin, because of the coconut milk. I happen to be ultra sensitive to cashews and not as sensitive to coconut, thus this choice. But, if you do not have issues digesting cashews, try making cashew cream in place of the coconut milk. Soak your nuts in water overnight in the refrigerator, then drain and rinse. Add the nuts plus 1 cup of your choice of plant-based milk into your blender and blend for a couple of minutes before adding the remaining ingredients.
The less ‘wet’ your pumpkin is, the creamier this turns out. Water freezes to ice, but fat freezes to a softer cream. I’ve found Whole Foods 365 label pumpkin is drier than some others. This is also why I do not recommend using Light Coconut Milk, because that is just more water content and less fat. Additionally, I used vanilla powder instead of extract to further reduce water content, but if you don’t have vanilla powder, just use extract. None of these are dealbreakers. Your ice cream will still turn out delicious, just maybe a little firmer.
1/2 cup serving of this Pumpkin Ginger Ice Cream is low-FODMAP. Be cautious with larger amounts as coconut milk contains sorbitol while pumpkin contains fructans and GOS at higher amounts.
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