About the Recipe
Ingredients
Ingredients:
- 1 can (14 ounces) coconut milk (full fat)
- 1 cup canned pumpkin puree
- 1/2 cup low-carb sweetener (e.g., erythritol, stevia)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Optional toppings: crushed nuts, shredded coconut, dark chocolate chips
Instructions:
1. In a blender or food processor, combine the coconut milk, pumpkin puree, sweetener, vanilla extract, and pumpkin pie spice.
2. Blend the mixture until it becomes smooth and well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice cream reaches a thick and creamy consistency, transfer it to a lidded container.
5. Place the container in the freezer and let it firm up for at least 4 hours or overnight.
6. When ready to serve, scoop the homemade coconut milk pumpkin ice cream into bowls or cones.
7. Add your favorite toppings such as crushed nuts, shredded coconut, or dark chocolate chips if desired.
8. Enjoy your refreshing and creamy homemade coconut milk pumpkin ice cream!
Remember to adjust the sweetness and spices to suit your taste. If you don't have an ice cream maker, you can pour the mixture into a lidded container and freeze it. Just remember to stir the mixture every 30 minutes for the first few hours to prevent ice crystals from forming.
I hope you enjoy making and savoring this delightful coconut milk pumpkin ice cream!
❌❌
Dawn
Serving size: 1/2 cup
Calories: around 150-200 calories
Total Fat: around 10-15g
- Saturated Fat: around 8-10g
Cholesterol: 0mg
Sodium: around 5-10mg
Total Carbohydrates: around 15-20g
- Dietary Fiber: around 3-5g
- Sugars: around 5-10g
Protein: around 1-2g