One of the first dates Dreamy ever took me on was to a somewhat famous diner in his hometown. It was a novelty, I’d never been and he felt it important that I visit this mecca of fried onions, potatoes, burgers and barbecue. And milkshakes.
This was long before gluten was on my radar screen and I was game.
We walked in and Dreamy went straight for the ice cream bar. It looked like the old fashioned malt shops from outdated television shows. Dreamy ordered a chocolate malt (gag). Not being an ice cream fan, I passed. He was shocked and at that point I realized we would have a long line of differences when it came to food and our diets. (Little did either of us know just how different our diets would be after I was diagnosed with celiac disease in 2007!).
We strolled out of the shop, bundled up in pea coats and scarves, with me wondering how he could enjoy a milkshake when it was 20 degrees outdoors. I finally gave in and asked.
“Ice cream’s better when it’s cold out,” was his reply.
That response burned its way into my brain, and every year when the weather turns cooler, I make the first of many cold weather churns of ice cream for Dreamy.
Here’s how we like to kick off fall – perfect for when the days are still warm enough to make the “normal” folks want ice cream, festive enough to fit right into the changing season… enjoy!
Pumpkin Spice Cheesecake Ice Cream
1 can pure pumpkin puree (not pie filling)
1 can full fat coconut milk (at least 13 g fat / serving)
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cream cheese portion:
8 ounces cream cheese (or dairy-free cream cheese product like Daiya brand)
6 tablespoons honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
In a bowl, whisk base ingredients. Pour into ice cream maker and turn on to churn while you mix the cream cheese with honey and spices in a separate bowl.
Once cream cheese mixture is smooth, drop by spoonfuls into ice cream maker (with it still on, but don’t put your spoon into it, just drop from above so that you do not damage your machine, depending on the type you have).
Allow to process until the consistency of soft serve, then turn off ice cream maker, spoon contents into freezer-safe container with tight fitting lid, and freeze until ready to use.