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