Ingredients

The following ingredients have 4 Servings
  • 3 cups full-fat coconut milk
  • 1 1/2 tbsp cornstarch
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 2 tbsp agave nectar
  • 2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • Pinch of ground cloves
  • 1-2 tsp ground espresso beans, (or to taste)

Instruction

  • In a small bowl, stir together 1/4 cup of coconut milk and the cornstarch until cornstarch is dissolved. Set aside.
  • Add the remaining coconut milk, pumpkin puree, brown sugar, and agave nectar to a large sauce pan set over medium-high heat. Whisk until the brown sugar is broken up and all ingredients are equally combined to form a smooth mixture. Let mixture reach a boil, stirring occasionally, and cook for about 3-4 minutes. Whisk in the reserved coconut milk/cornstarch mixture. Let mixture come to a boil again and cook for an additional 2-3 minutes. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, ginger, and cloves.
  • Prepare an ice bath to quickly cool the mixture: Pour ice cream mixture into a large plastic bag (or two), carefully seal, and place bag in a large bowl filled with ice water. Let mixture cool for 40-50 minutes or until chilled, taking care to add additional ice to keep the ice bath cold.
  • Once mixture is cold, pour into your ice cream maker and prepare according to your ice cream maker's instructions. Add ground espresso beans towards the end of the process, or during the designated mix-in time for your machine. Once completed, transfer ice cream to a freezer-safe container to store.