Pumpkin-Pie (Dairy-Free) Ice Cream
RECIPE
Servings 3 | Prep Time 20 minutes | Total Time 4 hours
INGREDIENTS
[Ice Cream Machine]
1 T tapioca flour
1/2 cup full fat coconut milk
1/4 cup sugar
1/3 cup store bought cream of coconut [OR in advance of making the ice cream, make a small batch of your own cream of coconut by dissolving by 1/4 cup of sugar in 1/3 cup full fat coconut milk over medium heat and allowing to cool completely before proceeding]
pinch of fine pink himalayan salt
1/4 tsp pure vanilla extract
6 oz canned “Pumpkin-Pie” filling (this does contain sugar; if you use plain unsweetened canned pumpkin you will want to add 2 more Tablespoons of corn syrup]
1 T corn syrup
1/8 tsp pumpkin pie spice
DIRECTIONS
In a large bowl, dissolve the 1 T of tapioca flour in the coconut milk and mix thoroughly.
Into the same bowl, add all of the other ingredients.
Pour the ingredients into a blender and blend on low for 30 seconds and then on high for 1-2 minutes until smooth, scraping down occasionally.
Place mixture into your ice cream machine and allow to churn until ice cream is just about hardened.
Remove the the ice cream from the machine and freeze in a sealed container.
