Paleo Pumpkin Spice Ice Cream
Note: Requires an ice cream maker
2 14 oz cans coconut milk (full fat)
½ cup pumpkin puree
½ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ginger
⅛ tsp cloves
¼ tsp nutmeg
Note: Freeze ice cream base for at least 24 hours prior to making ice cream. If you skip this step, it will not work!
Combine all ingredients in a blender until smooth.
Pour ice cream mixture into the frozen base, then turn on the ice cream maker per ice cream maker directions.
Churn ice cream mixture for 30 minutes until it begins to look like thick soft serve.
If you prefer softer ice cream, you can eat the ice cream at this point. However, if you prefer a harder ice cream, scoop the mixture into a freezer safe loaf pan, cover, and then freeze for 2 1/2 hours. Do not leave it in longer as it will become too hard to enjoy. Remove promptly at 2 1/2 hours then allow to thaw slight for 20 minutes.