Makes 4 Servings
1 can full-fat organic coconut milk
1/2 cup cooked pumpkin, pureed
20 drops pure liquid stevia
1 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1.) In a medium bowl, mix together all ingredients until smooth.
2.) Pour into ice cream maker bowl. Follow ice cream maker's instructions.
3.) When ice cream is set, eat immediately or store in freezer to firm up if desired. Top with cinnamon coconut whipped cream (add 1 tsp of fresh cinnamon to the mixer while whipping the cold coconut milk).
I am asking for an ice cream maker for Christmas! This looks really good. Looking forward to trying it on December 26. :)
ReplyDeleteOne of the best investments we made was an ice-less ice cream maker. Mixes up and ready in half the time! We turn it on while having supper and dessert is ready when we are done. Ours is a kitchen aid brand. Got a great deal at Costco. Looking forward to trying this recipe. Thank you!
ReplyDeleteLol Jessica!! It will be a happy Dec 26th for sure!
ReplyDeleteThat sounds so perfect, Melissa! We haven't even upgraded to a powered ice cream maker yet. I want to, but we haven't made the investment. Still using the crank by hand we received as a wedding gift. Otherwise I KNOW we'd be making a heck of a lot more ice cream! Now I know to invest in the one for my Kitchen Aid mixer. Thanks for that! ;)
Gosh, this looks good! Just one question, though: is it really not icy at all, without the sugar? I'm tempted to add some honey/vodka to be safe. Thanks for the recipe!
ReplyDeleteHi Mari, as long as you eat the ice cream the same day you made it, ice crystals won't be an issue. If you're making in advance or storing the left overs, add a couple teaspoons of arrowroot powder during the ice cream making process. That will act as an emulsifier without needing to use any sugar.
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