Dairy-Free Spiced Maple Pumpkin Gelato

Coconut milk is the base for this delicious, creamy gelato that tastes like pumpkin pie!

Tis the season for all things pumpkin, so as a food blogger I wouldn’t be doing my job if I didn’t post at least one pumpkin recipe.  I’m a little late to the game, as pumpkin recipes have been all over the internet for a couple of months now, but the weather here in New England is still mild and I’m not quite ready to let go of summer, so I’ve come up with the perfect blog post compromise –  a frozen dessert with fall flavor!   Ice cream will always be a food associated with warm weather, but when coconut milk and pumpkin are infused with warm, earthy spices, sweetened with pure maple syrup, and then frozen, the result is most definitely an autumn dessert.  Dairy-Free Spiced Maple Pumpkin Gelato is a treat befitting the Indian Summer I am hoping for!

Littler flecks of ginger, cinnamon, allspice, cloves, and nutmeg are visible in Dairy-Free Spiced Maple Pumpkin Gelato and give it the unmistakable flavor of pumpkin pie.

Put a scoop of Dairy-Free Spiced Maple Pumpkin Gelato in between two oatmeal cookies to make a killer ice cream sandwich. The oatmeal cookies pictured here were adapted from my Gluten-Free Blueberry Cashew Oatmeal Cookies recipe (blueberries and cashews omitted). For a dairy-free oatmeal cookie recipe try this one.

Classic pumpkin flavor in a cool, creamy gelato that’s gluten-free, diary-free, and contains no refined sugar – some might call that pumpkin perfection!

5.0 from 1 reviews

Dairy-Free Spiced Maple Pumpkin Gelato

 

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Author: QUEEN OF MY KITCHEN

Serves: 5 servings

Ingredients

• 1 (25.5-ounce) full-fat coconut milk (Goya makes a can this size)
• ½ cup maple syrup
• ¾ cup pumpkin puree (from a can)
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• Pinch of salt

Instructions

1. Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat.
2. Reduce the heat to medium-low and cook for another 10 minutes, stirring occasionally, until the mixture becomes thick enough to coat the back of a wooden spoon.
3. Refrigerate the mixture for a minimum of 4 hours (it will thicken further and have a pudding-like consistency) and then freeze in an ice cream maker (in batches if necessary) according to the manufacturer’s directions. Makes about 2½ cups.

Notes

Adapted from Perfect Pumpkin Gelato from the cookbook EATING CLEAN by Amie Valpone.

3.5.3208

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