Fresh Pumpkin Ice Cream

1. 1

   Line a loaf pan with wax or parchment paper and then set aside.

2. 2

   In a large mixing bowl, combine pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.

3. 3

   In a separate large mixing bowl, add coconut milk and beat using a mixer until soft peaks form. Add whipped coconut milk to pumpkin mixture, folding it in gradually, and stir gently until smooth.

4. 4

   Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop. I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all fall long.

5. 5

   Note: While you could use organic canned pumpkin puree, I make my own puree which is super easy and awesome to have around during the fall. To make it, check out my TK recipe box for an easy recipe.

* Per serving · 4 servings · Values may vary.