Pumpkin Ice Cream
Dairy-free Pumpkin Ice Cream is thick and creamy and tastes like a frozen pumpkin pie!
Servings: 1 pint
Ingredients
- 1 can full-fat coconut milk
- 1 cup canned pumpkin puree (not canned pumpkin pie filling)
- ¼ cup maple syrup
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Ice Cream Maker:
- In a medium sized bowl, combine all the ingredients and mix together using a whisk.
- Pour the ice cream base mixture into your electric ice cream maker and turn on. Allow the ice cream to freeze according to your ice cream maker directions.
- Once frozen, scoop out into a freezer safe baking pan such as a loaf pan or a reusable ice cream pint container. Enjoy right away or store in the freezer for later.
Stir Method:
- In a medium sized bowl, combine all the ingredients and mix together using a whisk.
- Place the ice cream base into a freezer safe 8x8 baking pan or loaf pan and place in the freezer. Using a spatula or spoon, stir the ice cream around every 20-30 minutes. This will help the ice cream freeze and stay creamy.
- Once frozen, scoop your desired amount out and enjoy or cover and save for later.