2 cans coconut milk, chilled
2/3 cup sugar (evaporated cane juice)
1⁄4 cup brown sugar (evaporated cane juice and molasses blend)
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1 teaspoon vanilla
3⁄4 cup canned pumpkin puree (1/2 can)
Scoop coconut milk and pumpkin out of the cans and mix well in a large bowl. Add vanilla, ginger, cinnamon, nutmeg and beat until smooth. If the coconut milk is solid instead of thick and creamy, you will need to leave it out a few minutes and/or beat the mixture well so there are no lumps. Alternatively, if the coconut milk has not be chilled, you can mix all the ingredients together and chill the mixture before putting it in your ice cream maker for freezing. Freeze ice cream according to manufacturer’s instructions. When done, scoop ice cream into a container and let harden in the freezer. When ready to serve, leave the ice cream out a few minutes to soften up before serving.
Watch the video on making PUMPKIN SPICE ICE CREAM
Can’t view the video? Click here.