Ingredients

The following ingredients have 5 Servings
  • 1 13.5 oz can full fat coconut milk, (refrigerated)
  • 1 cup pumpkin puree ((can be fresh or canned))
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • candied pecans, (optional topping)

Instruction

  • Line a loaf pan with wax or parchment paper and then set aside.
  • In a large mixing bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.
  • In a separate large mixing bowl, add the can of full fat coconut milk and beat using a mixer until smooth and whipped.
  • Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth.
  • Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
  • I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all Fall long.