It’s fall here in Indiana and I can still eat ice cream. Is there something wrong with me? I think not which is why I am posting a Pumpkin Ice Cream recipe while it’s currently 40 degree outside. It’s just so good….and easy! Winning!
Ice cream is definitively a food group. My husband requests it more in the summer months, however if I were to suggest it now, he would never say no. That is one of the many reasons why I know he is perfect for me. For the most part, we both love all the same things. I do however prefer sweet over salty and he is most definitely a salty guy. French fries and potato chips salty, not the other kind. Speaking of, salty toppings would go excellent on this, french fries included.
Lets talk about the recipe a bit. I feel like ice cream is one of those things that intimidates people. Most ice creams are a handful of ingredients and then they are churned until frozen. It’s really as simple as that. You need the right amount of fat, the right amount of sugar, and the right amount of flavorings to get a creamy and delicious ice cream. You’re probably pumped I did that for you here. Sugar is a tricky one in that the ice cream should taste almost too sweet before you freeze it. This is because once it’s frozen, your taste buds are numb from the cold and the sweetness subsides significantly. Again, I did all of the work for you. You’re welcome.
This pumpkin ice cream does require an ice cream maker, though. It needs to be churned. If you live near me, I’ll happily let you borrow mine. Or, I can make it for you and bring it over. Although, I’d rather let you borrow.
Are you ready for the complexity of this recipe? Take everything and add it to a blender, blend, and freeze. Ok, I joke, but thats the basic concept.
If you have an ice cream maker that require a frozen bowl, put that in the freezer the night before you plan to make it. At the same time, soak your raw cashews in the fridge over night. I use raw cashews because they have a less “nutty” taste than roasted cashews. They are also creamier. Once the cashews are soaked, throw all of the ingredients into a blender and blend on the “liquify” or “puree” setting. The point is, you want it super creamy. Taste it for flavoring and if to your liking, add it to the ice cream machine. Churn for about 45 minutes until it starts to resemble soft serve ice cream. At that time, transfer to a container and freeze for at least 6 hours. Before serving, remove from the freezer and let it thaw for about 30 minutes so it is able to be scooped out of the container. Scoop it into bowl and top with some salted toasted pecans, pumpkin seeds, or pretzels.
I hope you all love this recipe. If you make this, please tag me on Instagram and Facebook @plantiful_grub. Enjoy!