It’s the fall and leaves are starting to turn colors and fall off the trees. The pumpkin spice latte is in full force and my local Trader Joe’s looks like a pumpkin exploded and landed into every product in the shelves. Happy to say I’m a big fan of it all. I fell in love with Trader Joe’s non-dairy pumpkin ice cream and felt the need to recreate it so I can serve it at my Shabbos table. The best part is that it’s so easy to make and it is so impressive to serve. If you don’t tell you guests you whipped it up in the 20 minutes you had between school drop off and your gym class I won’t either. Oh for the gluten free folks out there if you leave off the cinnamon grahams you are in for a treat!!
Ingredients
- 1 container parve ice cream (I used the soy creamery from Trader Joe’s)
- ½ can Libby’s pure pumpkin
- 1 Tsp pumpkin spice mix (I used Pereg Gourmet)
- 3 Boards cinnamon Grahams crushed
Allow the ice cream to sit out until it’s a little bit melted about ½ hour.
In a mixer with the whipper attachment add everything but the cinnamon Grahams.
Turn the machine on and whip until all the ice pumpkin and pumpkin spice are all uniform.
Line a metal loaf pan with parchment paper and allow to overlap off the sides to allow for easy removal.
Pour the ice cream mixture into the loaf pan and sprinkle the crumbs on the top (you can layer the crumbs if you want to get fancy).
Cover with foil and freeze overnight or until set.
Serve by removing the Terrine from the pan and slicing
Enjoy!
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- 1 container parve ice cream (I used the soy creamery from Trader Joe’s)
- ½ can Libby’s pure pumpkin
- 1 Tsp pumpkin spice mix (I used Pereg Gourmet)
- 3 Boards cinnamon Grahams crushed
- Allow the ice cream to sit out until it’s a little bit melted about ½ hour.
- In a mixer with the whipper attachment add everything but the cinnamon Grahams.
- Turn the machine on and whip until all the ice pumpkin and pumpkin spice are all uniform.
- Line a metal loaf pan with parchment paper and allow to overlap off the sides to allow for easy removal.
- Pour the ice cream mixture into the loaf pan and sprinkle the crumbs on the top (you can layer the crumbs if you want to get fancy).
- Cover with foil and freeze overnight or until set.
- Serve by removing the Terrine from the pan and slicing
