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Pumpkin "Nice" Cream

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 94kcal
Author: My Dairy Free Gluten Free Life

Ingredients

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
  • teaspoon sea salt fine grain

Instructions

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.

Nutrition

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