I've finally returned home from my travels this weekend to Alabama. It was a beautiful trip, and I enjoyed every minute. My ribs still hurt from laughing, and I met some great people.Also, I'm featured today at Simply Sugar and Gluten Free! Amy was nice enough to interview me, and you can read about it at this week's Slightly Indulgent Monday. Thus, I indulge.
This morning I also stopped in at the retail store of Blue Chip Group. Fifty-five pounds of gluten free flour later, I am more prepared for lots of winter baking. As the salesperson was ringing up my order, another clerk suggested she throw in some complementary milk. Ha! I smiled politely and declined, and explained that there were food allergies for the people who eat my food. And we would hate to miss out on a bit of fall flavor - so, dairy free ice cream it is!
There are yellow leaves swirly outside, and it's a warm, fall afternoon. I love it! In celebration of October, fall and upcoming Halloween (my favorite holiday), I put together some dairy free pumpkin ice cream.
Easy Dairy Free Pumpkin Spice Ice Cream
2 C Coconut milk
1 C Rice milk
1 C canned pumpkin
2 t vanilla extract
3/4 C Brown Sugar
1 t cinnamon
1/8 t ground ginger
1/8 t nutmeg
1/8 t xanthan gum
Make sure all liquid ingredients are very cold.
Place brown sugar, cinnamon, ginger, nutmeg and xanthan gum in a mixing bowl. Stir with a whisk to combine. (Doing this helps the spices to distribute better in the mixture). Add coconut and rice milks, pumpkin, and vanilla. Stir with a whisk until the brown sugar is dissolved. A finger taste test will help you know if it's dissolved.
You can either mix it in your ice cream maker, or do it the old fashioned way: by freezing it, but removing it from the freezer every hour or so and whisking it. This will help the ice crystals forming be small, so that you have very creamy ice cream that tastes like autumn itself. (I served mine with a Pamela's Gluten Free Ginger Mini Snapz.)
The above recipe should be doubled if your using a 1.5 or 2 quart ice cream maker.
How's about you bring me some xanthan gum in a baggie tomorrow so I can make this at my house? Eh, eh?
ReplyDeleteYou bet I will, Sherry! The xanthan gum makes it smoother and creamier, like store ice cream!
ReplyDeleteMmm! That sounds so good. Nice to know the trick about xanthan gum!
ReplyDeleteTrish - I finally made it by to see your fabulous recipe. I am a big fan of pumpkin ice cream. I made some (with dairy) and it's so delicious.
ReplyDeleteHow is the consistency? I have a good friend who's dairy-free and I promised him ice cream months ago and all of my attempts have failed.
Your muffins got some great compliments on my blog this week. :) Thanks for sharing this on Slightly Indulgent Mondays!
Amy @ Simply Sugar & Gluten-Free
Amy, for the consistency, it's really important to use the full fat coconut milk. You hardly notice either the taste of the coconut, or a difference between "full fat dairy" and the coconut based ice cream. I think you'll find ice cream with coconut milk is pretty good!
ReplyDelete