Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4
Recipe Created By: mom2rora
Ingredients
2 15 oz cans coconut milk
1 cup sugar
1/2 cup pumpkin puree
1-2 tsp cinnamon (optional)
Directions
Prepare according to your ice cream maker’s instructions; I start with the coconut milk, then slowly add the sugar, then pumpkin, then cinnamon to taste (optional; I use 1-2 teaspoons.) May need to harden in freezer after the ice cream maker has run.
To make without an ice cream maker, blend ingredients thoroughly in a large mixing bowl with electric beaters. Pour into freezer-safe container and let harden in freezer.
Notes
Substitutions
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy [1], consult your physician to find out if you need to avoid coconut.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [2] and soy substitutions [3].