Enjoy the Autumn Harvest Season with Pumpkin Pie Ice Cream!
Vegan, Gluten Free, Soy Free
1 can coconut milk (full fat)
1 tbsp corn starch
1 cup sugar
1/2 tsp vanilla'
1/4 tsp cinnamon
1/8 tsp clove
12 oz pumpkin puree (canned or freshly roasted)
Bring coconut milk to simmer in pan. Add the sugar and corn starch. Whisk to eliminate lumps, stirring continuously as the mixture thickens substantially. Remove from burner and allow to cool to room temperature.
Add coconut milk mixture and pumpkin in blender. Puree. Add vanilla and spices and mix thoroughly.Place in refrigerator for 2 to 3 hours.
Remove from refrigerator and follow directions for your ice cream maker. You can enjoy as soft serve or place back in the refrigerator for several hours for a more firm texture.
Serve with shortbread cookies. If you'd like to be decadent, you can drizzle caramel sauce over the top. Enjoy!
NOTE: Feel free to experiment with spices - allspice, nutmeg, and ginger (fresh if possible) are great as well. just taste for flavor prior to pouring the liquid from the blender and adjust as needed. Have fun with it!
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