A delightful and fall friendly pumpkin coconut ice cream gets jazzed up with the addition of gingersnaps.
The weather in Chicago is getting crisper and crisper by the day, if not the minute. Blazers and light jackets have been replaced but my fall coat and tons of layers. I realize each time I step out that the breeze is much harsher than I’m ready for. The other day as I threw on my scarf, I thought about how awesome summer was and how I just need to keep a bit of it in my heart when I’m freezing my butt off outside.
Unlike some people, I eat ice cream all year round. I crave it all the time whether its 90 degrees or 10 below. I figure if its cold, I can snuggle up on the couch with a warm blanket and blast the heat as I enjoy a bowl.
About 10 years ago, I started looking forward to all things pumpkin especially ice cream in the fall. I think pumpkin ice cream was a game changer in my life. The flavor is undeniable, and the warm spices throughout are sensational in my eyes. This pumpkin coconut ice cream with gingersnaps is a way to blend fall with my summer longings in a way that satisfies me like no other.
This recipe is similar to my full dairy ice cream recipes on the site but I replaced the heavy cream and half and half with coconut milk. Not only do I adore coconut milk ice creams but I find it a bit less harsh on my sinuses. I have always had a slight intolerance of milk so this helps me a ton.
I finished this ice cream with some ground gingersnaps and drizzled a little bit of maple syrup over my scoops. This pumpkin coconut ice cream reminds me of the fall rendition of classic cookies and cream. It was everything I wanted and more. I curled up quite a few times on my couch and got cozy with this recipe.
Pumpkin Coconut Ice Cream with Gingersnaps
- 3 large eggs
- 2 large egg yolks
- 1½-3/4 cups granulated sugar
- ¼ cup brown sugar
- 1 cup canned pumpkin
- 1 tablespoon pure vanilla extract
- 1 teaspoon pumpkin spice
- 4 cups coconut milk
- 1/2 - 1 cup gingersnaps chopped
- Optional: maple syrup as garnish
- Whisk eggs and egg yolks in a medium sized bowl. Next add both sugars, pumpkin, vanilla extract and pumpkin spice to the bowl and whisk together. Set aside.
- Add coconut milk to a medium pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot milk to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk and continue whisk the entire time to make sure it doesn't scramble. Whisk briskly until the custard is completely smooth.
- Place the custard in the refrigerator for 5-8 hours or overnight to chill completely.
- Add mixture to your ice cream maker and churn according to the manufacturer's instructions.
- Once ice cream is done churning, alternate adding ice cream and gingersnap pieces to freezer safe container.
- Freeze for at least 3-4 hours then serve. Store in freezer when not serving. Best eaten within 3-4 days of making. Drizzle maple syrup on servings if desired.