Pumpkin Ice Cream
Author: Megan - The Emotional Baker
Serves: about 10
- 2 cans coconut milk
- 1 tbsp cornstarch
- 1 cinnamon stick
- 1 cup pumpkin
- ¾ cup sugar
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- Bring two cans of coconut milk and cornstarch to a boil.
- Once boiling, add cinnamon stick and turn temperature down to low. Let simmer 5 minutes.
- Remove pan from heat. Remove cinnamon stick.
- Whisk in pumpkin, sugar, maple syrup, ground cinnamon and vanilla. Make sure everything is fully dissolved.
- Allow to chill overnight in refrigerator. Once completely chilled, transfer to loaf pan.
- Place pumpkin mixture in freezer. Every 30 minutes use handheld mixture to beat mixture. Continue to do this for three hours.
- Ice cream can either be eaten right away or left in freezer to completely harden.
- If eating the next day, allow to thaw at least 20 minutes before eating.
Recipe by The Emotional Baker at https://theemotionalbaker.com/pumpkin-ice-cream/
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