Pumpkin "Nice" Cream
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 94kcal
Author: My Dairy Free Gluten Free Life
Ingredients
- 1 can can 13.5 ounce full fat coconut milk
- ½ cup or 8 Medjool dates pitted
- 1 cup almond cashew or hemp milk ( we used almond )
- 1 cup pumpkin puree Organic
- 1 & 1/2 tsp & 1/2 tsp vanilla extract Organic
- 2 & 1/2 tsp & ½ tsp ground cinnamon Organic
- ½ tsp ground ginger Organic
- ½ teaspoon nutmeg Organic
- ¼ teaspoon cloves Organic
- ¼ teaspoon allspice Organic
- ⅛ teaspoon sea salt fine grain
Instructions
Put the coconut milk and dates in blender and puree until smooth.
Add the almond milk or whatever milk you are using, pumpkin puree, vanilla extract, spices and salt. Puree until smooth.
Put mixture in the freezer for about an hour OR refrigerate until cold. We even left some of the mixtures overnight in the refrigerator before making into ice cream.
Pour into the ice cream machine and churn per the manufacturer's instructions. The one we used took 15 - 20 minutes. NOTE: be sure to put the ice cream container that will be used to make the ice cream in the FREEZER overnight before use.
Eat right away as soft serve OR freeze until hard in a separate container and scoop after hard.
Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Sodium: 25mg | Potassium: 168mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3185IU | Vitamin C: 0.8mg | Calcium: 41mg | Iron: 0.8mg