PUMPKIN ICE CREAM

INGREDIENTS

• 1 15oz can pumpkin, not pumpkin pie mix

• 2 13.5 oz cans full fat coconut milk

• 1/2 cup maple syrup

• 2 teaspoons grass-fed gelatin sub for vegan butter or agar agar

• 1 1/2 teaspoons pumpkin pie spice

• 1/2 teaspoon cinnamon

INSTRUCTIONS

• Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.

• In a small sauce pan, combine pumpkin, coconut milk, and maple syrup. Whisk together until smooth.

• Sprinkle gelatin on top of mixture and let bloom for 5 minutes.

• After 5 minutes, turn the heat on medium and whisk the gelatin in.

• Add in the pumpkin pie spice and cinnamon and cook mixture until warmed and smooth. Make sure no lumps remain. It does not need to come to a boil.

• Pour into a glass container and refrigerate until cool- 5 hours to overnight.

• Once cooled, pour into ice cream maker and follow manufacturers instructions for churning. Mine takes about 20 minutes.

• Pour into a loaf pan and keep in the freezer.

• Let sit at room temperature 10 minutes before scooping to soften to scoop-able consistency.