Vegan Pumpkin Ice Cream
Ingredients
-
1
can
full-fat coconut milk
-
1
cup
pumpkin puree
-
1/3
cup
real maple syrup
-
¼
teaspoon
vanilla extract
-
¼
teaspoon
pumpkin pie spice
Instructions
- Freeze your ice cream bowl overnight if using an ice cream machine.
- Blend the coconut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
- Refrigerate the mixture for at least 2 hours until chilled.
- Pour the chilled mixture into an ice cream maker and follow the manufacturer's instructions, or pour into a freezer-safe container and freeze, stirring every 30 minutes until firm.
- Transfer to the freezer for an additional hour if needed before serving.
Nutrition Facts (estimated)
Servings
8
Calories
182
Total fat
14.4g
Total carbohydrates
14.5g
Total protein
1.7g
Sodium
12.1mg
Cholesterol
0mg
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