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–+ servings

Pumpkin Ice Cream

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Prep Time: 10 minutes
Servings: 8

Ingredients

  • 1 3/4 cup Coconut Cream
  • 1/4 cup Cashew Butter
  • 1/2 cup Pumpkin Purée
  • 1/2 cup Pure Maple Syrup
  • 1 tsp Cinnamon Ground
  • 1 tsp Pumpkin Pie Spice Optional*
  • 1 tsp Pure Vanilla Extract
  • 2 - 4 Tbsp Coconut Milk

Instructions

  • Process all ingredients together, minus the coconut milk, in a processor or high speed blender
  • pour into mini silicone muffins liner or ice cube tray and freeze for 3 hours
  • remove your frozen cubes and blend those with a few tbsp of coconut milk (leftover from just the thick cream cream that you used prior), scraping the sides regularly
  • pour into loaf tin and freeze for 3+ hours
  • enjoy with melted chocolate or chocolate sprinkles!
  • once frozen overnight you'll need to let it thaw at room temp for 15min before consuming (or microwave for a few seconds until soft)

Video