With the continuous Florida heat still beating down yet fall scents and smells coming back in stores, I decided to make a pumpkin ice cream.
This ice cream is:
-Paleo
-Vegan
-Dairy Free
Here is what you need:
1-15 oz Can of Pumpkin Purée (not pumpkin pie filling)
1-13.5 oz Can of Coconut Milk (full fat, unsweetened)
1/2 c. Grade A Maple Syrup
3 TBS. Honey
1 tsp. vanilla extract
1 tsp. almond extract
1 TBS. Cinnamon
Mix all ingredients together in a blender or food processor, taste for sweetness and flavoring a (I added more cinnamon). Pour this thick creamy mixture into your ice cream maker and operate according to manufacturers directions (mine chilled for about 20 minutes until very thick).
Scoop into freezable bowl with lid, and let chill for a few hours (at least 2).
Scoop into bowls and top with your favorite toppings if desired! (Nuts, granola, coconut whipped topping, fruit)
Delicious 🍁
