One 13.5 ounces can coconut milk (do not use skim or low-fat)
1 1/2 cups unsweetened canned pumpkin puree
1 cup sugar
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon cloves
1/4 teaspoon salt
Directions
Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme