Vegan Pumpkin Ice Cream
Ingredients:
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2 1/2 cups coconut milk
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1/2 cup pumpkin puree
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6 tablespoons cane sugar
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1/4 cup maple syrup
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1 teaspoon pumpkin pie spice
In a large bowl, whisk together all 5 ingredients until emulsified. Refrigerate the base for 2 hours to chill and churn in an ice cream maker to manufacturer’s directions. Freeze for 2-4 more hours before scooping.
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