Vegan Pumpkin Spice ‘Ice Cream’Print
- 3 cans full-fat coconut milk
- 1 1/2 cups almond, coconut, or rice milk
- 1 15-oz. can pumpkin purée
- 1 cup + 2 Tbsp. maple syrup
- 5 tsp. pumpkin pie spice
- 1/4 tsp. nutmeg
- 2 tsp. vanilla extract
- Blend all the ingredients in a food processor or blender until well combined.
- Freeze in an ice cream maker, adding an extra 2 hours to the freezing time specified in the directions. Serve and enjoy!
Makes 8-10 servings