Pumpkin and spice and everything nice rolled into creamy, dreamy 10-ingredient bliss. Let’s do this! This recipe starts with a base of soaked cashews for extra creamy texture. And to avoid any flavor clashes, I went with almond milk and olive oil rather than my first love, coconut milk and coconut oil. This ensures the creaminess is still in tact, but the flavor of the pumpkin really shines through. Other perks? No chilling required pre-churningSweetened with maple syrup & brown sugar for a rich, deep amber flavorPacked with real pumpkin puréeSpeckled with pumpkin pie spice & ground cinnamon for extra warmth And it churns up beautifully. Just look at that! This ice cream is the real deal. It’s CreamyRichPumpkin-yNot too sweetSubtly spicedSimpleFast& Perfect for fall This ice cream reminds me of the chilled pumpkin pie my family makes for Thanksgiving. It’s perfectly sweet, loaded with creamy pumpkin purée, and subtly spiced. The combination of flavors and textures seriously melt in your mouth. To take things to the next level, top your scoop with some plump coconut whipped cream and brown sugar roasted pecans (recipe below!). It’s like the pumpkin pie sundae of your dreams. Oh man, coconut whip and pecans or not, this ice cream is where it’s at. If you give it a try, let us know! Be sure to take a picture and tag it #minimalistbaker on Instagram so we can be fall ice cream buddies. Cheers and happy fall!
