Pumpkin Ice Cream
Author: 
Serves: about 10
 
Ingredients
  • 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
Instructions
  1. Bring two cans of coconut milk and cornstarch to a boil.
  2. Once boiling, add cinnamon stick and turn temperature down to low. Let simmer 5 minutes.
  3. Remove pan from heat. Remove cinnamon stick.
  4. Whisk in pumpkin, sugar, maple syrup, ground cinnamon and vanilla. Make sure everything is fully dissolved.
  5. Allow to chill overnight in refrigerator. Once completely chilled, transfer to loaf pan.
  6. Place pumpkin mixture in freezer. Every 30 minutes use handheld mixture to beat mixture. Continue to do this for three hours.
  7. Ice cream can either be eaten right away or left in freezer to completely harden.
  8. 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/