Fall is upon us. Temps will begin to drop and leaves will begin to change. Well, unless you live in Tx. Fall? But, uh… it’s still 100+ degrees outside. Raised in the north, fall brings me pictures of changing leaves, darker and colder nights and pumpkin areas with vast corn mazes. I in fact miss a few of that ‘fall feel’ that comes this time of year within the north, but not-so-much down here in the south. The smell of leaves, globe and maple are quite beautiful in the fall, and sometimes I even miss the notion of bundling up in a big sweater having a scarf and shoes.
But let’s not pretend, I hate the cold. I am not designed to live where the climate gets bitterly frosty, so I’m hanging out in Tx within the 100 degree climate.
Being truly a foodie, probably the most fascinating section of fall is pumpkin. Who doesn’t like pumpkin everything?! At this time everyone is within the changeover from summertime to fall foods and formulas. Therefore from strawberries to pumpkin. Wait around, tiramisu cheesecake baked those aren’t the only real summer/fall ingredients?
I decided to take that changeover a stage further with fall flavors inside a summertime treat. With the elements still warm, pumpkin snow cream may be the perfect way to enjoy fall flavors. It takes my two absolute favorite sweets, pumpkin pie and glaciers cream, and morphs them into one. I must say i can’t think about a more ideal treat!
This dairy-free ice cream is creamy and rich, just as any ice cream should be, minus the allergens and refined sugar. Fruit-sweetened and coconut dairy based, there is really no reason never to enjoy this snow cream!
ONCE I had my sister flavor this snow cream her response was, Tastes like fall”. Therefore, I think that just about sums it up.
Author: Hold the Grain
1 (15 oz) Can pumpkin puree
½ Cup Dates or time paste (whichever you curently have on hand)
½ Teaspoon genuine vanilla extract
1½ Teaspoons pumpkin pie spice
½ Teaspoon cinnamon
Optional: 1 Tablespoon gelatin dissolved in ¼ cup boiling water
In a blender, combine all of the ingredients excluding the gelatin and water. Mix until well blended.
In a little saucepan, provide ¼ cup of water to boil and whisk within the gelatin. Pour this mixture into the blender and blend once more to combine.
Chill for 1-2 hours within the fridge.
Pour the ice cream base into your ice cream machine and churn based on the manufacturers instructions. If your snow cream maker just holds 4 mugs, it is possible to freeze any staying base in popsicle molds (that’s what I did) or churn in two batches.
Enjoy immediately or freeze for 1-2 hours for the firmer snow cream.
Store in the refrigerator and let sit quarter-hour on the counter-top to soften before offering.
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