Easy Homemade Pumpkin Ice Cream
This easy and homemade pumpkin ice cream is a perfect treat for the fall season. It is vegan, dairy-free, and gluten-free.
Ingredients
Plant-based ingredients:
- 2 cups coconut milk refrigerated, full fat
- 8 oz pumpkin puree can be homemade or store-bought
- 3 oz. maple syrup pure
- 2 tsp vanilla extract
- 1/8 tsp kosher salt
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1/8 tsp ginger ground
- 1/8 tsp cloves ground
- 1/8 tsp allspice ground
- pecans optional topping
Instructions
Whip up the ingredients!
- Prepare a loaf pan and set it aside.
- In a mixing bowl, toss to combine all ingredients except for full-fat coconut milk. Stir well until everything is incorporated.
- In a separate bowl, using a hand mixer beat the full-fat milk until smooth and creamy.
- On a prepared loaf pan, pour all the mixture and mix well until incorporated. Refrigerate for 5-6 hours.
- Serve with pecans and sprinkle with ground cinnamon.