Dairy-Free Pumpkin Ice Cream (Only 5 Ingredients!)

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!

Related Posts

Sites We Love

Functional Nutrition Webinar

Learn How To Eat Right For Your Brain

Sign up for mbg's FREE Functional Nutrition Webinar hosted by Dr. Mark Hyman, 11x NY Times Bestselling Author & Director of The Cleveland Clinic Center for Functional Medicine

Get Free Access Now Loading next article...
Sign up for mbg's FREE Functional Nutrition Webinar

Your article and new folder have been saved!