Vegan Pumpkin Ice Cream
Yes that's right cuties! I whipped up this simple, delicious and festive ice cream to give my taste buds all the fall feels without refined sugar or dairy!
Coconut Milk
Full fat coconut milk makes for the perfect base of this dairy-free ice cream and can be a great way to sneak in some health benefits while you’re at it! First off, coconut milk is essentially shredded coconut flesh that is pureed with water and strained to create a cream like milk that’s perfect for desserts.
The kind for cooking usually comes in a can. My go to brand is Thai Kitchen Organic Coconut Milk it has the most clean and pure coconut flavor of all the brands I’ve tried. I like using full fat coconut milk for ice creams, but if I’m lookin to make a whip cream or extra creamy dessert then I’ll opt for coconut cream.
Coconut Cream
Coconut cream is a richer and fattier than coconut milk ( it’s a can filled with the extra rich cream that floats to the top of your typical coconut milk). It can be very decadent. I recommend using coconut cream to make your own vegan whipped cream. When making coconut whip cream I suggest chilling the can overnight in the fridge to make it extra creamy! I typically take coconut cream and place it in a blender with dates or raw honey and whip it till it’s creamy and sweet. It can be the perfect topping on pancakes, hot chocolate, or your favorite dessert!
Watch The Video
Vegan Pumpkin Spice Ice Cream
Ingredients
Instructions
- Freeze your bananas overnight. Once your bananas are frozen, transfer them into s high speed blender or food processor. Add pumpkin puree, maple syrup ( I used @lakanto syrup because they offer a monk fruit sweetened version) vanilla extract, pumpkin pie spice, and coconut milk.
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