Pumpkin Maple Pecan Bourbon Ice Cream (Vegan)
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4 servngs
Ingredients
  • 2 14-oz cans full-fat coconut milk (I recommend Thai Kitchen)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup maple syrup (I use grade B)
  • 2 Tbsp bourbon
  • 1 Tbsp blackstrap molasses
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1 1/2 cups pecans, toasted and chopped (optional)
Instructions
Ahead of time:
  1. Place the bowl of your ice cream maker in the freezer for at least 12 hours. Refrigerate cans of coconut milk.
To make the ice cream:
  1. Whisk together all ingredients except pecans in a large bowl.
  2. Process in your ice cream maker until smooth and creamy, and a spoon swiped through comes out with ice cream sticking to it. (This took about 25 minutes in my ice cream maker.) Stop machine and stir in optional pecans.
  3. Ice cream can be served immediately for soft serve, or scooped into a container, covered, and frozen for several hours until hardened
  4. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/11/pumpkin-maple-pecan-bourbon-ice-cream-vegan/