Ingredients

The following ingredients have 4 Servings
  • 400 milliliters Thai Kitchen unsweetened coconut milk (full fat or light)
  • 1 cup pumpkin puree (unsweetened (not pumpkin pie filling))
  • 1/2 cup pitted dates
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/16 teaspoon ground cloves (a pinch)
  • 1-2 tablespoons fancy molasses (or maple syrup, optional)
  • vegan chocolate chips
  • chopped pecans or walnuts

Instruction

  • Add everything (except the toppings) to a food processor or blender and process until smooth.
  • Transfer to a shallow dish, and add some chocolate chips and/or chopped nuts, if using and place in the freezer for one hour.
  • Remove from the freezer and give your ice cream a good mix, especially around the edges as that will freeze first. Return to the freezer for one more hour. Then serve topped with more chocolate chips and nuts, if you'd like, and enjoy.