Description
A dairy-free ice cream will make you feel like it’s autumn with the pumpkin-spice flavors.
Ingredients
Scale
- 1 Can Full Fat Coconut Milk
- 1/3 Cup Pumpkin Puree
- 3 Tablespoons Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Pumpkin Pie Spice
Instructions
- Shake coconut milk can well before pouring into a large mixing bowl. Add the remaining ingredients and whisk well.
- Follow your ice cream machine instructions until mixture becomes thick, approximately 25 minutes.
- Pour ice cream mixture into a freezer container and let harden for a few hours before serving.
Notes
It’s important to note to keep a FODMAP safe portion of pumpkin, stick to 1/4 cup serving. This recipe only uses 1/3 cup which makes it FODMAP safe!
Recipe adapted by Nutritionist in the Kitchn .
Keywords: vegan ice cream, dairy ice cream, fodmap desserts