Ingredients
Scale
- 2 cups full-fat coconut milk
- 1 cup canned pumpkin puree
- 10 Medjool dates, pitted and softened*
- 2 tsp pumpkin pie spice OR 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, and 1 pinch ground ginger
- 1 tsp vanilla extract
- Optional thickener: 1 Tbs gelatin dissolved in 1/4 cup boiling water
- Optional garnish: 1/4 cup pecans, chopped
- To soften your dates, remove the pits, place them in a bowl of boiling water for 1 minute, then discard the water.
Maple Pumpkin Drizzle
- 2 Tbs coconut butter/manna
- 1–2 Tbs maple syrup (depending on desired sweetness)
- 1 Tbs pumpkin puree
- 4 Tbs almond milk
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a high-speed blender, blend together the coconut milk, pumpkin and softened dates.
- Blend in the spice, vanilla extract, and the (optional) thickener, and puree until smooth.
- Pour the mixture into a glass container, place a lid on it, and freeze for one hour, or refrigerate until the mixture’s cold.
- Pour the cold mixture into your ice cream maker, and make per manufacturer’s instructions.
- Serve the ice cream immediately, or scoop it into a glass dish with a lid and freeze it, while whipping up this (optional) pumpkin sauce recipe to drizzle on top (below).
For the Maple Pumpkin Drizzle
- Place all ingredients in a small saucepan over medium heat, and stir until smooth and creamy.
- Drizzle over the ice cream, garnish with pecans, and serve!
Nutrition
- Serving Size: 5