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Pumpkin Ice Cream

Servings: 8

Ingredients

  • 2 x 14 oz cans full-fat unsweetened coconut milk refrigerated overnight
  • 2 x 14 oz cans or 3-1/2 cups homemade pumpkin puree
  • 1/4 cup maple syrup or raw honey
  • 1 1/2 tsp pumpkin pie spice
  • 2 tsps vanilla extract
  • 1/4 tsp fine sea salt
  • Topping: chopped toasted pecans or walnuts

Instructions

  • Your coconut milk needs to be refrigerated overnight prior to preparation.
  • Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a high-speed blender or food processor. Reserve the watery liquid for another purpose such as smoothies. It keeps well refrigerated for up to 5 days. Or freeze into silicone molds for up to 3 months.
  • Add your pumpkin puree and the remaining ice cream ingredients over the cream into your food processor.
  • Process for 1-2 minutes, or until well blended and smooth.
  • Transfer this mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
  • Before serving, let your ice cream sit on the counter for about 5 minutes to soften just a bit then scoop into ice-cream dishes.
  • Top with chopped toasted nuts and a pinch of cinnamon if desired and enjoy!