Pumpkin Pie Ice Cream

by Elise Schwartz | November 30, 2011 5:56 AM

Pumpkin pie ice cream, oh my!  This is the perfect dessert on a southern fall day.  We’re still in the 50s around here, and even got into the 60s yesterday.  Looking out our balcony window watching the leaves falling, it sure felt like fall.  But the weather felt like we needed something chilled and refreshing!  This Pumpkin Pie Ice Cream will knock your socks off.  It sure hits the spot!  And it is dairy-free, sugar-free, grain-free, and delicious!
 
Pumpkin Ice Cream

Makes 4 Servings

1 can full-fat organic coconut milk
1/2 cup cooked pumpkin, pureed
20 drops pure liquid stevia
1 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1.)  In a medium bowl, mix together all ingredients until smooth.

2.)  Pour into ice cream maker bowl.  Follow ice cream maker’s instructions.

3.)  When ice cream is set, eat immediately or store in freezer to firm up if desired.  Top with cinnamon coconut whipped cream (add 1 tsp of fresh cinnamon to the mixer while whipping the cold coconut milk).

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