To debut my newest creation, The Great Vegan Pumpkin eBook, I’m sharing one of my favorite recipes from it! You’ll love this decadent, Double Pumpkin Beer Float, with homemade pumpkin ice cream.

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I am trying my darnedest to not start this post out with a series of exclamation points. But, I’m not promising that it won’t happen. What I will say, is that I am very, very excited to be releasing my first eBook — well, for VYA, anyway. Not only that, it’s ALL about pumpkin! Just in time for Thanksgiving, right? 😉

The Great Vegan Pumpkin eBook showcases 20 awesome pumpkin recipes, you’ve got your savory and of course your sweet; plus breakfast, snacks, entrees and dessert! If I was to pick a favorite it would be… Ugh. That’s hard! You know how much I love beer, so I’ll have to go with the Double Pumpkin Beer Float. Because of that, I’ll be sharing the recipe for it with you, today!

Pumpkin ice cream, pumpkin ale and an optional drizzle of pumpkin spice caramel (recipe also in the eBook), make an amazing, adult-pleasing dessert. The best part of all is that it is so easy to make! If you want to serve this as a non-traditional Thanksgiving feast dessert, just make the ice cream right before dinner.

One Year Ago: Apple Pear Crisp // Two Years Ago: Chocolate Pumpkin Cupcake

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Double Pumpkin Beer Float

Homemade Pumpkin Ice Cream + Ice-Cold Pumpkin Beer = An incredible, boozy dessert that takes a childhood classic and turns it on its head.

Course Beverage, Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Jackie of Vegan Yack Attack

Ingredients

• 1-15 oz . Can of Pumpkin Puree
• 1- 15 oz . Can of Full-Fat Coconut Milk
• 6 T . Maple Syrup
• 5 T . Coconut Sugar
• 2 tsp . Pumpkin Pie Spice
• 1 tsp . Vanilla Extract
• ¼ tsp . Sea Salt
• 4 Pumpkin Ales of your choosing the more malty the better
• 4 Beer Glasses
• in Optional: Pumpkin Spice Caramel for Drizzling pg. 22 eBook

Instructions

1. Place all ingredients, except for the beer and caramel, into a blender and puree until smooth.
2. Pour the contents into an ice cream maker for 15-20 minutes, or into a container and chill it in the freezer until firm (3 hours).
3. Once the ice cream is firm, but soft enough to scoop, place two scoops of it into each beer glass.
4. Pour the beer over the ice cream and drizzle a teaspoon or more of caramel on top. Serve with a spoon and a straw.

PS. If you make this Double Pumpkin Beer Float, or anything from the book, post it on your social media account(s) with the hashtag #greatveganpumpkin! That way I can keep up with everything and share it on mine!