Can you feel the “busy” season creeping in? As soon as the first cold snap hits, my thoughts quickly drift toward fall parties, my Thanksgiving menu, and all the Christmas details. If I don’t pay attention, I let my life get too hectic. Between my computer, phone, tv, and other gadgets, I can easily become a slave to my “tools.” A few months ago my nutritionist told me to slow down. She was right, I just needed someone to tell me. I began turning off my phone and computer every evening at 6pm. Wow, what a difference! The emails and calls can wait, but the time with my family is precious. It’s time I can’t ever get back.
As a mom, I sometimes find the weekends particularly hard to relax. I cook three meals a day, clean up after everyone, hang out with Pete and the kids and by the end, I’m exhausted (and need a weekend to recuperate)! I’m trying to change. I don’t need to pick up the house while everyone else relaxes. I can do that on Monday morning when Pete heads to work and the kids leave for school. Yesterday I tried it out, sat on the couch and read for a couple of hours. Bliss!
This year, during the “busy” season, I plan to take it slow, leave the electronics behind a bit more often, and enjoy those sweet moments with friends and family.
I saw a new Ben and Jerry’s flavor at the grocery store the other day – Pumpkin Cheesecake Ice Cream with Graham Cracker Swirl – and knew I needed to try out a recipe at home. I skipped the “cheesecake” flavor so those of you who are dairy-free could partake. Also, instead of a “swirl” of graham crackers, I crushed them on top. Pure, fall bliss in a bowl.
Pumpkin Ice Cream with Graham Cracker Crumbles
If you’re not comfortable with the raw egg yolk then you can omit it. The egg yolk provides extra nutrients and helps make the ice cream a bit more creamy. Also, make sure to use coconut milk in this recipe, not “coconut beverage”. I tested this recipe using Native Forest Coconut Milk.
Inspired by Ben and Jerry’s
Makes 1 quart
For the Ice Cream:
15 ounces (just under 2 cups) pureed pumpkin (canned or homemade) (click here for an easy homemade recipe)
1 cup coconut milk
2 organic egg yolks (optional)
2/3 cup maple syrup or honey
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
For the Graham Crackers:
Click here for Grain Free Graham Cracker Recipe
Click here for Gluten Free Graham Cracker Recipe
Click here for Whole Wheat Graham Cracker Recipe
Directions:
Place all ingredients in a blender and blend until smooth. Place the blender pitcher in the fridge for 2 hours to chill the pumpkin mixture. Pour mixture into your ice cream maker and freeze according to the manufacturers instructions. Serve with crumbled graham crackers.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 21 comments… read them below or add one }
This looks sooooooo good. It’s like when Thanksgiving comes and I get Pumpkin Pie Ice Cream cake instead of the traditional but your healthy twist is clearly a winner.
I really love how simple this sounds. May whip some up this afternoon!
Do you think this would work without an ice cream maker? I’m thinking I might try and just pour it in a tupperware after blending and then freeze…?
I’m not sure, but I think if you put it in the freezer and then stir it with a fork every 30 minutes or so for a couple of hours, it will be a nice icy consistency.
I was wondering if it worked without the ice cream maker?
I haven’t tried it, but you could pour it into a dish, and stir it every 30 minutes for a couple of hours until it’s frozen.
Usually fall means no more ice cream for us but this is way too seasonal to pass up! I’m going to give it try using plain kefir in place of coconut milk.
wow – no slaving over the stove to create a rich custard. count me in! this looks delish!
Good for you for slowing down – I took a month off this summer to focus on family time and it did me so much good. This ice cream looks really good – do you think the Trader Joes Lite Coconut Milk would work?
A whole month! I’m so glad you were able to take the time to rest. The lite coconut milk will work, but the ice cream will be slightly less creamy.
I am so glad that I found your blog.I am loving everything about your blog. This ice cream sounds so good. The creamy pumpkin puree will add even more softness and creamy-ness to the ice cream. YUM! I briefly browsed through your posts and I am sure that I will be back often to check your recipes. Let’s stay connected.
Thank you for the kind words. Yes, let’s stay connected!
Oh My!!! I would love a bowl of this healthy ice cream right now
Would make the day a whole lot better!
This is really beautiful and I can’t believe it is so healthy!
I love the ice cream and I love your new goals. This is great!
Hey Carrie – This looks so delicious! Do you think it would be okay to use regular whole milk instead of the coconut milk (it’s all I have on hand)? Would it be a 1:1 substitution? Thank you!
Thank you! You could either use heavy cream as a 1:1 replacement or 1/2 heavy cream and 1/2 whole milk. I think that just milk might lend an icy ice cream and it wouldn’t be as creamy as intended.
Now that’s an excellent idea, we all need to disconnect and recharge every once in a while.
Oh wow, I love the ingredients in this! Looks sooo good!
Hi! I made this over the weekend and it is scrumptous!!!! I knew I’d love it but had no idea how much my step son would love it too!! I made it early afternoon and later on that day he wanted more
Thanks for a great recipe! 
I truly enjoyed reading your blog. This is a great recipe! I can’t wait to try it! And kudos to you for taking some time for yourself! We as women MUST do that. Especially with the high risks of heart disease in women. Continue to do so! No one says we MUST be so busy…but taking care of yourself is definitely a must.
Spend more time in the kitchen making what you want to make. It’s very therapeutic. 
take care.
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