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PSI – Pumpkin Spice Ice Cream (with Gingerbread Cookie Dough) [Vegan/Gluten Free]

by Chelsea @ Make Real Food on September 14, 2013, 4 comments

Fall is my absolute favorite time of year.  I love when the weather turns crisp enough for long sleeves and warm drinks.  On the same day I was researching about Homemade PSL’s (Pumpkin Spice Lattes), my brother, Dan’l, texted me with the following request:

Hey – can you make me some really good vegan ice cream?  I’m thinking one that is pumpkin flavor, and one that is s’mores flavor, with chocolate and graham crackers?

It was seemingly random, although I had been JUST researching PSL, so pumpkin was fresh on my mind.  I agreed to do it, even though I felt in over my head, because I had never actually EATEN either of these kinds of ice cream.  I asked him which he wanted first – and he requested the Pumpkin Spice.  So I set out to make it.

The first decision I had to make was if Pumpkin Spice Ice Cream had anything in it other than pumpkin flavors – I found a couple of recipes that suggested adding a decorative gingerbread man to the bowl – which set my wheels spinning towards gingerbread in the Pumpkin Spice Ice Cream.  And, once I found the above mentioned PSL recipe, I knew I was set.

Below you’ll find the ice cream recipe, as well as the gingerbread cookie dough recipe.  You can make your own decision about the cookie dough.  You can either do as I did – and stir in the raw cookie dough, you can actually bake the cookies (at 350 degrees until crisp) and add them into the ice cream (but you will need to make them in advance, as they need to be completely cool before adding to the ice cream), or you can leave the gingerbread out completely.  Totally up to you.

Let’s do it!

Pumpkin Spice Ice Cream (with Gingerbread Cookie Dough) [Vegan/Gluten Free]

Click Here for a Printable Version of Both Ice Cream and Cookies

Ingredients for the Ice Cream:


  • 1 can (13.5 oz) full fat coconut milk
  • 1/2 cup of dates (mine were really dry, so I soaked them for about 30 minutes then drained them)
  • 1 cup of pumpkin butter* (see note below)
  • 1/2 + 1/4 teaspoon vanilla
  • 1/8 teaspoon sea salt

Mixins at the end:

  • 1 recipe gingerbread cookie dough (or cookies) below (optional)

* Pumpkin Butter Note: I used the recipe attached, subbing 3/4 a cup of maple syrup for the honey.  I made it on the stove top.  It needs to cool COMPLETELY (best if COLD) before adding to ice cream mixture.  You could substitute store bought pumpkin butter, or you could do a combination of 3/4 cup pumpkin, 1/4 cup maple syrup, 2 + 1/2 teaspoons pumpkin pie seasoning.

Make It:

  1. If making cookies (vs cookie dough) – prepare the ginger bread cookies (below) in advance, and cool completely (until cold to the touch) before starting ice cream (if using dough or omitting, skip this step)
  2. Combine all of the ingredients (except for the mixins) in the blender.  Blend until the dates are completely ground and only little bits remain
  3. Pour into ice cream maker, and make according to the directions for your ice cream maker
  4. If making cookie dough: while ice cream is making, prepare cookie dough (below)
  5. When it is finished (mine took about 30 minutes), turn the machine off and stir in cookie dough or cookies (optional)
  6. Serve immediately, or freeze for a harder consistency.
  7. Store in the freezer for up to one week.  Serves best if left to sit for about 10 minutes out of freezer before scooping

Gingerbread Cookie Dough (or cookies) [Vegan/Gluten Free]

Click Here for a Printable Version of just the Cookies

  • 1/2 a cup of Brown Rice Flour
  • 1/2 a cup of Potato Starch
  • 1/2 a teaspoon ground ginger
  • 1/2 a teaspoon cinnamon
  • 1/4 a teaspoon nutmeg
  • 1/4 a teaspoon cloves
  • 1/4 a teaspoon allspice
  • 1/4 a teaspoon salt
  • 1/4 a teaspoon baking soda
  • 1/4 a teaspoon xantham gum
  • 1/4 a cup molasses
  • 1/8 a cup vegan butter, melted (I used Earth Balance) (you could probably sub milk for oil free)
  • 1/2 a teaspoon of vanilla

Make Them:

  1. If making cookies: preheat the oven to 350 degrees (if not, don’t)
  2. Combine all of the dry ingredients (brown rice flour through xantham gum) in a medium size mixing bowl
  3. Combine all of the wet ingredients in a separate small bowl
  4. Slowly pour the wet ingredients over the dry – stirring well as you go
  5. The batter will be sticky and thick, but if it’s dry, and a teaspoon of non dairy milk
  6. If making cookies – chill dough for about 30 minutes, roll out and cut into shapes, baking until crispy
  7. If making dough – pull dough apart into small pieces/ balls (they don’t have to be perfect, just separate it all out) and put in fridge until ice cream is done
  8. When ice cream is done, mix either cookies or dough into ice cream.  Or, enjoy cookies on their own

PSI - Pumpkin Spice Ice Cream (with Gingerbread Cookie Dough) [Vegan/Gluten Free]The ice cream received the ‘little brother seal of approval’ – which makes me pretty stinkin proud.


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4 thoughts on “PSI – Pumpkin Spice Ice Cream (with Gingerbread Cookie Dough) [Vegan/Gluten Free]

  1. Pingback: S’Mores Ice Cream [Vegan/Gluten Free] | Make them whole foods. Make them delicious. And make sure you feel great eating them.

  2. Pingback: Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Round Up | Make them whole foods. Make them delicious. And make sure you feel great eating them.

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