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  • https://sofabfood.com/dairy-free-pumpkin-cookies-and-cream-ice-cream/
  • https://sofabfood.com/dairy-free-pumpkin-cookies-and-cream-ice-cream/
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Pumpkin Cookies and Cream Ice Cream

November 22, 2016 by Denisse Salinas Leave a Comment

This Dairy Free Pumpkin Cookies and Cream Ice Cream is incredible. Its sweet flavor and creamy texture is accomplished without any dairy whatsoever!

Dairy Free Pumpkin Cookies and Cream Ice Cream

I’m so excited to share this recipe for Dairy Free Pumpkin Cookies and Cream Ice Cream because it’s pumpkin (yay for fall and all the pumpkin things), and it’s ice cream (we ALL scream for ice cream), AND it’s dairy free (bonus!).

Dairy Free Pumpkin Cookies and Cream Ice Cream

Dairy Free Pumpkin Cookies and Cream Ice Cream

Dairy Free Pumpkin Cookies and Cream Ice Cream

It’s made with a base of almond milk, but still uses the traditional custard method that starts with warming a milk and/or cream mixture (in this case we’re using almond milk and pumpkin purée), then whisking egg yolks and sugar together until pale and thick. The egg mixture is tempered with the warm milk mixture (in this case almond milk and pumpkin purée), then chilled and finally frozen in an ice cream maker.

Dairy Free Pumpkin Cookies and Cream Ice Cream

You could stop there and have yourself a fantastic pumpkin ice cream recipe – sans dairy – but I like to take it one step further and mix in some crushed chocolate sandwich cookies to make this tasty dessert even more amazing! 

Dairy Free Pumpkin Cookies and Cream Ice Cream

With just this simple addition, you now have a delightful dairy-free pumpkin cookies and cream ice cream dessert that’s sure to be a hit at your house too!

Dairy Free Pumpkin Cookies and Cream Ice Cream  

The color presentation this recipe creates would be perfect for fall parties and holidays!

Dairy Free Pumpkin Cookies and Cream Ice Cream

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Dairy Free Pumpkin Cookies and Cream Ice Cream

Dairy Free Pumpkin Cookies and Cream Ice Cream

Ingredients

  • 2 1/2 cups unsweetened almond milk
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup pumpkin purée
  • 5 egg yolks
  • ½ cup sugar
  • ¼ teaspoon xanthan gum (optional)
  • 1 cup creme filled chocolate sandwich cookies, crushed

Instructions

  1. Add almond milk and cinnamon to a saucepan over medium heat and whisk vigorously to combine. Bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes. Add in vanilla extract, salt, and pumpkin purée, and whisk until combined.
  2. To a large mixing bowl, add the egg yolks and sugar, and whisk until pale and fluffy. Gradually add almond milk mixture and whisk to combine.
  3. Add xanthan gum to the mixture through a sifter and mix once more. This is optional, but helps the ice cream thicken.
  4. Return mixture to saucepan over low heat, stirring often, until mixture reaches 170ºF. Cover and refrigerate overnight, or for at least 6-8 hours until completely cooled.
  5. Once chilled, pour the mixture into ice cream container and prepare according to manufacturer's instructions. About 10 minutes into mixing, add crushed cookies. and continue mixing until frozen. Transfer to a container and store in freezer.

Notes

Home Chef Tip: If you aren't worried about a dairy free option, feel free to use regular milk instead of almond milk in this recipe.

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Dairy Free Pumpkin Cookies and Cream Ice Cream

We hope you love this recipe for Dairy Free Pumpkin Cookies and Cream Ice Cream from SoFabFood Contributor, Denisse from Le Petit Eats, as much as we do. If you love this delightful recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!

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Filed Under: Dessert, Featured Large Hero Post, Original, Recipes, Snack, SoFabFood Contributors, Sweet Things Tagged With: cookies and cream ice cream, dairy free ice cream, ice cream, pumpkin ice cream

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Denisse Salinas

I'm passionate about inspiring people to create wholesome recipes using all-natural, seasonal ingredients. Also, as a longtime professional chef and owner of the Santa Barbara based catering company Le Petit Chef, I also love to help home cooks elevate their kitchen skills and make cooking more efficient.

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