Description
This ice cream is so good, and full of all the rich flavors of Fall.
Ingredients
1 1/4 cups full fat coconut milk, warmed and cooled to room temperature
1/2 cup canned pumpkin purée (not pumpkin pie mix)
1/2 cup brown sugar, packed
1 tablespoon rum
2 teaspoons pure vanilla paste or extract (I use Nielsen-Massey)
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
*Optional: 1/8 teaspoon xanthan gum (it will give the ice cream a creamier texture)
Instructions
In a blender jar combine the coconut milk, pumpkin, brown sugar, rum, vanilla paste, cinnamon, and nutmeg. Blend until smooth. If using the Xanthan gum, add it through the hole in the top of the blender while it’s blending on low. Replace top and blend in high for 15 seconds or so.
Pour the mixture into the Ninja Creami container and freeze for 24 hours. If using another ice cream maker, add it to the machine and freeze according to the manufacturer’s directions.
Notes
Vegan + Gluten-Free
