Creamy Dairy-free Pumpkin Pie Ice Cream

Name: Creamy Dairy-free Pumpkin Pie Ice Cream
Ingredients: 1 1/4 cups full fat coconut milk, warmed and cooled to room temperature; 1/2 cup canned pumpkin purée (not pumpkin pie mix); 1/2 cup brown sugar, packed; 1 tablespoon rum; 2 teaspoons pure vanilla paste or extract (I use Nielsen-Massey); 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; *Optional: 1/8 teaspoon xanthan gum (it will give the ice cream a creamier texture)

juliehasson.com

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Servings: 1

Author : Julie Hasson

Ingredients

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1 1/4 cups full fat coconut milk, warmed and cooled to room temperature1/2 cup canned pumpkin purée (not pumpkin pie mix)1/2 cup brown sugar, packed1 tablespoon rum2 teaspoons pure vanilla paste or extract (I use Nielsen-Massey)1/2 teaspoon cinnamon1/4 teaspoon ground nutmeg*Optional: 1/8 teaspoon xanthan gum (it will give the ice cream a creamier texture)

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Instructions

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Step 1

In a blender jar combine the coconut milk, pumpkin, brown sugar, rum, vanilla paste, cinnamon, and nutmeg. Blend until smooth. If using the Xanthan gum, add it through the hole in the top of the blender while it’s blending on low. Replace top and blend in high for 15 seconds or so.

Step 2

Pour the mixture into the Ninja Creami container and freeze for 24 hours. If using another ice cream maker, add it to the machine and freeze according to the manufacturer’s directions.