WHY IS IT SO HOT!!!!!!!! Don’t get me wrong, I love being warm. GF Guy jokes that I am “solar powered”. But seriously?! 95 degrees in October?! There has to be some sort of law against this! How am I suppose to cook pumpkin pie in this heat? It just doesn’t feel right. This calls for a compromise.
This months theme for “Go Ahead Honey, It’s Gluten Free”, hosted by Heather of Life, Gluten Free, is Pumpkin Treats. Pumpkin is, by far, one of my favorite foods. I mix it in oatmeal. I use it as a dip with carrot sticks. Heck, I even make chili with it! But… It is just too darn hot to cook around here! I decided to go a little out of the box and create something just to beat the heat. Enjoy!
Pumpkin Pie Ice Cream
- 2 cans Coconut Milk
- 3/4 cup packed, Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Xanthum Gum
- 1 cup packed, Pumpkin Puree
- 3/4 teaspoon Cinnamon
- 1/3 teaspoon Ginger
- 1/3 teaspoon Nutmeg
- 1/3 teaspoon ground Cloves
Combine ingredients in a blender until fully incorporated.
Place entire blender canister in the freezer for about 1 hour.
Re-blend for about 30 seconds, just to free the mixture.
Pour mixture into an ice cream machine.
Process about 25 minutes.
Pour into a freezer safe container and allow to harden to desired consistency.
Serve with Gluten Free, Dairy Free Graham Crackers (Kinnikinnick‘s S’Moreables are AMAZING!!!!) and LOTS of Cinnamon.
Pumpkin Pie Florida style!