Maple Pumpkin Ice Cream
Creamy, sweet, and delicious, this maple pumpkin ice cream makes the perfect Fall-themed dessert. A great dairy-free alternative at Thanksgiving or Christmas.
Ingredients
- 1 400 ml 13.5oz can full-fat coconut milk
- 1 cup pumpkin puree - homemade pumpkin puree or store bought
- ⅔ cup Maple syrup - we used the Bourbon barrel-aged maple syrup
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 pinch of cloves
- 1 pinch of salt
Instructions
- Start by measuring out all the ingredients.
- Mix together the pumpkin puree, maple syrup, and spices in a large bowl. Once you have everything combined, add the can of coconut milk to the ice cream base.
- Whisk the pumpkin ice cream base really well and then cool the ice cream base in the fridge for 20 minutes.
No-Churn Method
- Pour the fully mixed recipe into a metal loaf pan, or similar glass container. Set the ice cream in the freezer until solid, about 1.5 hours.
Using an Ice Cream Machine
- Follow the instructions provided with your ice cream machine. Generally this would mean making sure the machine insert is frozen solid, and the ice cream base has been chilled.
Nutrition
Calories: 1328.9kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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