Dairy-Free Pumpkin Ice Cream

By garciamoss

Ingredients

• 2 15-ounce cans of coconut milk (make sure to use full-fat)
• 1 cup pumpkin (either canned or home-roasted)
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Details

Adapted from mindbodygreen.com

Preparation

Step 1

Thoroughly blend all ingredients in a blender until smooth.

With Ice Cream Maker:
Pour blended mixture into ice cream machine following manufacturers directions (approximately 30 minutes). Cover, place into freezer and allow ice cream to harden further for about 1-2 hours.


Without:
Pour into container, uncovered, and place in freezer. Every 30-minutes, remove from freezer, stir mixture vigorously and place back in freezer.

Continue this for the next 3 hours.

Store ice cream in covered storage container until ready to serve. Ice cream is best eaten soon after it’s made — which shouldn’t be a problem!