"Ooops, I did it again. I made great ice cream, got lost in the flavor, oh baby baby!"
Alright sorry, Brittney. I wanted that to work, but it doesn't quite land right. What DOES land, though, is this incredibly seasonally appropriate Dairy Free Low FODMAP Friendly Pumpkin Chai Ice Cream. I promised you four new ice cream flavors and I'm delivering on that promise just in time for the first day of fall.
This year is a weird year, we all already know that. Me being excited for fall is just another one of the weird anomalies of 2020. I've said it before, I'm a summer girl through and through, but this year I'm incredibly excited for autumn. Fall in New England is truly a special experience that I take for granted most years having lived here almost my whole life. This year I'm asking myself to bring new perspective to the season, slow down, and enjoy a fresh start. Sure, it's getting cold - this year seems to be much colder than last year around this time - but the air is so fresh and crisp, and being outside is honestly just lovely. Instead of being upset that evening fires outdoors are becoming few and far between, I'm excited to bring the cozy indoors, snuggle up by the fire with my pup, and enjoy a cup of chai, or in this case chai ice cream!
Pumpkin Spice is great and all, but Pumpkin CHAI is where it's AT! Be for-warned, there are about to be many more chai-spiced fall recipes coming your way this season because I just cannot get enough of it. I'm seeing oatmeal cookies, pumpkin loafs, and maybe even a coffee creamer in your future! Stay tuned.
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1 can full fat coconut milk
1 can coconut cream
1-2 tbsp vanilla extract or vanilla bean paste (adjust depending on the level of vanilla you prefer)
1/4 cup monk fruit or sugar of choice
pinch sea salt
1/4 cup maple syrup
1 tsp cardamom
1 tsp allspice
1/4 tsp nutmeg
2 tsp cinnamon
1/4 tsp clove
1 tsp ginger
1 can pumpkin puree
1/4 tsp almond extract
Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in vanilla + almond extract, spices, pumpkin, salt and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
Store in pint containers in the freezer. For best results, allow dairy free ice cream to thaw ~20 minutes at room temp for max scoopability!