Vegan Pumpkin Spice Ice Cream

By jennKI

The ice cream was pure pumpkin goodness. It was like eating a chilled slice of pumpkin pie, but without the crust. I'll be making this again for sure and as soon as the sweet little sugar pumpkins are ready, I'll be using those instead of the canned variety. But really either way it's perfect.

Ingredients

• 1 14 ounce can coconut milk
• 3/4 cup almond milk, or other dairy free milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 cup cane sugar
• 1 cup pumpkin puree

Details

Adapted from sogoodandtasty.blogspot.com

Preparation

Step 1

In a large bowl combine all the ingredients and whisk together well. Let chill for about an hour in your fridge. Once really cold, follow instructions for your ice cream maker. Enjoy alone or with a nice square of chocolate brownie.