Ice cream on FMD? Um, yes! This is a healthy fat and a bit of veggie and it tastes like a dream. Easy to whip up. Creamy, decadent. Even though it is fall, I can always eat some ice cream!
Coconut Milk ice cream freezes pretty hard. It is not scoopable straight from the freezer. So, to help out, freeze this in individual servings. I like to use the half pint canning jars so I can put a lid on, and there is plenty of room for expansion.
Pumpkin Spice
4 tsp cinnamon
3 tsp ground nutmeg
3/4 tsp ground cloves
3/4 tsp ground ginger
1/4 tsp ground allspice
Put into a container with a lid, and shake to combine.
Pumpkin Spice Ice Cream
8 standard servings
2 cups canned full fat coconut milk (I love Sprout's brand because is has very little liquid)
3/4 cup pumpkin puree
1 cup xylitol OR 1/3 cup Truvia OR 1-2 tsp stevia
1 tsp vanilla
1/4 tsp xanthan gum
1T Pumpkin Spice
Pinch of salt
Put everything into a blender and blend on low until thoroughly mixed and creamy. Taste and adjust spices- you want this mix to be a bit sweeter than you want the finished product- freezing reduces the sweetness a bit. Add more Pumpkin Spice if you like.
Pour into a freezer safe covered container- I prefer glass. Freeze several hours or overnight.
If you want to freeze in individual containers, divide equally into 8 freezer safe jars.
Where can yo purchase Xanthan Gum?
ReplyDeleteHealth food stores or sections, gluten free sections, online
DeleteHi Carolyn, I'm wondering if there's a way to modify this so that it becomes a pumpkin-coconut pudding? Thanks, Marge
ReplyDeleteThat would be a totally different recipe. Let me experiment
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