Posted on 11-26-2014
Happy Thanksgiving! If you are like me and love something sweet here is a great easy on the waist line treat. This is perfect for the holiday festivities.
Pumpkin Spice Ice Cream Recipe (Vegan, Paleo, Gluten-free)
Yield: 1.5 quarts*
Prep time: 5 minutes
Total time: 4 hours (includes chilling and freezing time)
15 ounces (1 and 1/2 cups) pumpkin
1 (13.5 ounce) can coconut milk
1 (13.5 ounce) can light coconut milk
1/3 cup honey
1/4 cup molasses
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch of ground ginger
Pinch of nutmeg
Pinch of salt
Combine all the ingredients in a large bowl, whisking well to break up any lumps of pumpkin. Chill in the refrigerator until cold, whisk again, then freeze according to your ice cream maker's instructions. Store the ice cream in an airtight container in the freezer, and let it soften at room temperature for about 15 minutes before scooping.
Dr. Kristin Gaines Porlier
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