So, a few posts back I mentioned that I was going to try to make pumpkin ice cream with coconut milk instead of cream. What an adventure that was!
First off, I grabbed a can of pumpkin pie filling from the store. You know, the one that has everything but eggs & evaporated milk in it?

And then I had 2 cans of coconut milk. So I blended them together (it was very thick — that should have been my first warning sign) and put it in the ice cream maker.
I ended up with this:

It wasn’t bad. It wasn’t very sweet or creamy like the chocolate coconut ice cream I made before. And because I used a 30oz can of pumpkin pie filling and 26oz of coconut milk the consistency was off. It was so thick my blender gave up on it after a few minutes. Not good. I guess next time (if there is one with this recipe) I’ll use more coconut milk than pie filling.
I think a better idea for coconut & pumpkin ice cream is to use pumpkin pie spice and coconut milk. I would say 2 cans of coconut milk, 1 cup of sugar, and some pumpkin pie spice would make something tasty.
Ice cream making isn’t an adventure if you don’t get lost at least a few times along the way!
Now I’ve got to figure out how to eat all this pumpkin pie coconut ice cream in my freezer. *sigh*
One of my favorite kinds of pie is definitely pecan pie. Our friend from Louisiana always gets a kick out of how we “Northerners” pronounce pecan. I say pee-can and she says it more like puh-kahn. I didn’t realize how differently we said things. I guess I’ll have to go watch 






Ice cream parties are popular all year long. Halloween is no exception. Get in the spooky spirit by having your kids invite a few friends over to make a tasty treat — Ice Cream Jack O’ Lanterns.

