Fall is a delicious time of year. There are apples, cider, pears, squash and all things pumpkin! The leaves are changing color and you get to pull out your long sleeves and pants for maximum coziness. A big bowl of chili is the perfect meal.

But even though the weather is getting cooler you don’t have to rule out a cold dessert to enjoy these great flavors. Pumpkin spice ice cream takes the warm spices and hearty produce of the season and turns them into an irresistible frozen treat.

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In a recent box, Ecocentric Mom subscribers were treated to a sample of Ground2 Table spices.  Ground 2Table makes organic, non-GMO spice blends in single-serve packets for its Buy Small Use it All campaign.  This little packet of Cinnamon Spice Mix is all we need to turn a few simple ingredients – cream, milk, natural sweetener, vanilla and a full cup of pumpkin – into a frozen version of pumpkin pie.

Pumpkin spice ice cream is cold, creamy and full of flavor. If you like more texture you can bake your favorite pie crust dusted with the cinnamon spice mix. Then crumble it and stir it into the ice cream before you put it in the freezer. When making ice cream be sure to use quality cream. Look for cream that does not contain carageenan. Or, if you use raw milk you can simply skim the cream off the top.

For sweeteners honey, maple syrup or organic cane sugar will all work. Plain cane sugar or a combination of two or three of the sweeteners will give the most neutral flavor. Using only honey will give the ice cream a distinct honey flavor.

If you are dairy free coconut milk can be used in place of the cream and milk. To reduce the coconut flavor slightly increase the sweetener.

Whether you want a special Halloween treat or you are looking for something that can be prepared in advance for Thanksgiving, pumpkin spice ice cream is the perfect dessert. It only takes a few minutes to prepare, and both kids and adults will love it!

Pumpkin Spice Ice Cream Ingredients
Makes 1 quart

2 1/2 cups heavy cream (look for quality cream that does not contain carageenan)

1/2 cup whole milk

1/2 – 3/4 cups maple syrup, honey or organic cane sugar (a combination of 2 or 3 sweeteners will give a more neutral flavor, adjust the sweetness to your taste)

2 tsp. vanilla extract

1 Tbsp. arrowroot powder or tapioca flour (optional, it helps with texture)

1 cup pureed pumpkin

1 package Ground 2 Table cinnamon spice mix OR 2 tsp. cinnamon + 1/2 tsp. nutmeg + 1/4 tsp. ground cloves

Pumpkin Spice Ice Cream Recipe

In a blender mix all of the ingredients.

Pour into an ice cream maker and process according to manufacturer instructions.

Transfer to a freezer safe container.

Stir in crumbled pie crust if desired.

Store in the freezer.

This is a guest post from Ecocentric Mom subscriber Mary Voogt.  Mary is a Christian, a wife and a mother of three young children. She has a passion for natural living and real food and will help you navigate the world of food allergies and feeding challenges. She has an alternative version or substitute for just about anything! Mary blogs about meal planning, feeding tips and nourishing food. Follow her at Just Take A Bite.