Pumpkin Pie Ice Cream | Vegan


Prep Time

5

Cooking Time

25

Yields

4 servings

Ingredients

1 can full-fat organic coconut milk (no preservatives)
1 1/4 cups organic pumpkin puree
1/2 cup coconut sugar
1/2 tsp ground ginger
1 tsp ground cinnamon, or drop of doTerra cinnamon oil
dash of pink sea salt
1 tsp pure vanilla extract (no alcohol)

Directions

Combine all ingredients into a blender, and blend for a few seconds. Pour into an ice cream maker and process until frozen.

Notes

Organic Coconut Palm Sugar is a rich unrefined brown sugar with a deep caramel flavor. It is produced by tapping the sweet nectar from the tropical coconut palm tree flower and drying the nutrient rich juice in a large open kettle drum. The juice condenses into a delicious whole brown sugar that adds natural color and a depth of flavor to baking and is wonderful sprinkled over oatmeal and in smoothies. Coconut Palm Sugar adds a tropical flare to recipes and can be used as a 1-for1 replacement for brown sugar recipes.