Vegan Pumpkin Spice Ice Cream

Ingredients 1 15oz can of regular coconut milk 1 15oz can of light coconut milk 1 tsp. Liquid Vanilla Stevia 1 tsp. vanilla extract ¼ teaspoon sea salt ¼ teaspoon xanthum gum (optional) * Pumpkin Spice Mix: 1 tsp ground Ginger, ¼ Cup Organic Cane Sugar, 2 tsp. Cinnamon, ½ tsp Allspice, ½ tsp Ground Cloves (or ⅓ Cup of Pumpkin Pie Spice mix from the store) *** For a Latte version, mix 2 Tbs of instant coffee or coffee substitute in with the pumpkin spices Instructions Blend all ingredients except for the spices in a food processor. Transfer the mixture to a chilled bowl and freeze for at least 1 hour. Poured the chilled mix into an ice cream maker and process per the manufacturers instructions. Scoop out about ⅓ of the soft ice cream into a rectangular loaf pan and spread evenly on the bottom. Sprinkle ½ of your spice mixture over the layer of ice cream. Spoon on another ⅓ of the ice cream, add the rest of the spices and then top with the remaining ⅓ of your ice cream mixture. Smooth the top. Sprinkle the top layer with Pumpkin Spice (as thick as you'd like it ) Run a thin knife through the ice cream a few times to create a swirled effect on top. Cover with plastic wrap and freeze overnight.

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