Pumpkin Ice Cream
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Serves: 6
 
Ingredients
  • 1 can of full fat coconut milk 13.5 oz (native foods)
  • 16 oz pumpkin puree
  • 19 dated, pitted (.79lbs)
  • 2 tsp pumpkin pie spice (froniter blend)
Instructions
  1. Pit dates, and add them to a high speed blender with coconut milk, pumpkin puree, and pumpkin pie spice blend.
  2. Let it refrigerate a couple hours, overnight is ideal.
  3. Then pour base into ice cream maker and follow ice cream maker's instructions. I let mine run for 12 minutes.
  4. Then transfer ice cream to a container for five hours, ideally refrigerate overnight. Then enjoy.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/10/pumpkin-ice-cream.html