This ice cream is perfect for the fall season. And the best part? Your milk-guzzling friends will have no clue that it’s dairy free. It is creamy and tastes like frozen pumpkin pie!

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

Directions:

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!


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