Although it might not be pumpkin season, it is inarguably ice cream season. I had never made nor tasted pumpkin ice cream prior to this culinary experiment, but I am very satisfied with the end result. Lusciously smooth, with a hint of warmth from the spices and a slight sweetness from the maple syrup, this dairy-free treat just might become a staple in our freezer all year round.

Ingredients:

• 1 15-ounce can pure pumpkin puree
• 1 1/2 cups unsweetened vanilla almond milk
• 1/2 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp pure maple extract

Directions:

1. Place all ingredients into a large mixing bowl.
2. Using either a wire whisk or an electric beater, whisk/blend the ingredients until fully combined and smooth.
3. Cover bowl with plastic wrap, and chill in the refrigerator for at least 2 hours (if the mixture is not cold enough, it will not reach the desired consistency in the ice cream maker).
4. Pour the chilled mixture into the frozen bowl of an ice cream maker, and churn according to manufacturer’s instructions.
5. Once the mixture has reached a soft-serve consistency, scoop the ice cream out into a freezer-safe container, and freeze for a few hours to “ripen”.