Homemade Coconut & Pumpkin Ice Cream

 Homemade Coconut Pumpkin Ice Cream  Homemade Coconut Pumpkin Ice Cream
Just because it’s fall doesn’t mean ice cream season is over… it’s honestly always ice cream season at my house. For Thanksgiving, I’m tweaking the usual pumpkin pie habit for a healthier option: homemade, vegan, coconut and pumpkin ice cream.  So delicious!

Here’s how it’s made (or click play in the video above):

15 oz can coconut milk
1 level cup of pumpkin puree
1/2 cup brown sugar
2/3 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1. Combine all ingredients in a large pot
2. Stir over low-heat until the sugar dissolves
3. Transfer to a bowl and freeze for 1 1/2 hours
4. In an ice cream maker, churn for 10-15 minutes
5. Top with candied walnuts and ground ginger snaps

 Note: If you don’t have an ice cream maker, you can blend the frozen mixture in a high-speed blender. It won’t have the same consistency but the amazing flavors will be there!


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