Pumpkin Spice Ice Cream (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons tapioca starch
02 -
3/4 cup pure maple syrup
03 -
2 cans (13.5 ounce each) full fat coconut milk, refrigerated
04 -
2 tablespoons vanilla extract
05 -
1 can (15 ounce) pumpkin purée
→ Spices
06 -
1/2 teaspoon nutmeg
07 -
Pinch of cloves (approximately 1/16 teaspoon)
08 -
1 teaspoon Vietnamese cinnamon
# Instructions:
01 -
In a medium sized pan, whisk together the tapioca starch and maple syrup until completely mixed with no lumps remaining.
02 -
Add 1 can of coconut milk and scrape the cream off the top of the second can of coconut milk to add to the pan. Set aside the leftover liquid from the second can for another use.
03 -
Add the vanilla extract, nutmeg, cloves, cinnamon, and pumpkin purée. Whisk the mixture over medium-high heat until it comes to a boil and thickens.
04 -
Remove the pan from the heat and pour the ice cream base into a container with a lid. Refrigerate until completely chilled, 6-8 hours or overnight. The base can be kept refrigerated for 2-3 days before freezing.
05 -
When ready to serve, freeze the chilled ice cream base in an ice cream machine according to the manufacturer's instructions, approximately 10-15 minutes in a 2-quart machine. The ice cream is ready when it can sit on a spoon without sliding off.
# Notes:
01 -
This dairy-free pumpkin spice ice cream uses coconut milk as its creamy base.
02 -
Refrigerating the coconut milk beforehand helps separate the cream for a richer texture.
03 -
The leftover coconut water from the second can works well in smoothies.