4.5/5
(21 Votes)
Ingredients
- 1/2 cup milk of choice, or coconut milk or nondairy creamer (240g)
- 1 1/2 cups full-fat coconut milk or non-dairy creamer (For a lower-calorie version, see nutrition link below.)
- 2/3 cup pumpkin or sweet potato puree (I used canned pumpkin.) (160g)
- 1/2 tsp salt
- 1/4 tsp baking soda (omit if desired)
- 1/4 cup xylitol or brown sugar (or regular sugar) (50g)
- 2 nunaturals stevia packets, or omit and increase sugar to scant 1/2 cup
- 1/2 tsp cinnamon (and optional: a pinch pumpkin pie spice)
- 1 tsp pure vanilla extract
- 3 tbsp oat flour (or 1/4 cup rolled oats finely ground in a blender) (20g)
- optional: handful of chocolate chips
Preparation
Step 1
Combine all ingredients (minus optional chips), and whisk until smooth. See “nutrition info” link below if you don’t have an ice cream maker. Otherwise, pour into your ice cream maker and churn. (It took 15 minutes in my Cuisinart.) Add chips if desired, stir, then transfer to an airtight container. Chill in the freezer for an hour or so, until true ice-cream consistency is reached. Note: homemade ice cream has its best texture if eaten the same day it’s made. Also, if you’re using coconut milk, make sure it’s the full-fat kind that comes in a can.