Name: Pumpkin Spice Ice Cream
Ingredients: 1 15oz. can pumpkin puree; 2 cups coconut milk ((*see notes)); 1 cup pitted medjool dates ((about 12)); 1 tbsp pumpkin pie spice

Description

Join the fall craze with a cold creamy twist! This healthy Pumpkin Spice Ice Cream is vegan + paleo made with 4 simple ingredients and no refined sugar.

Ingredients

Scale

1 15oz. can pumpkin puree
2 cups coconut milk ((*see notes))
1 cup pitted medjool dates ((about 12))
1 tbsp pumpkin pie spice

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Instructions

Combine all the ingredients in a blender. Blend on high until smooth and creamy.
Pour into a shallow pan or dish.
Freeze overnight.
Remove from the freezer 10-15 minutes to soften before scooping. Alternatively, break apart the pan of ice cream into chunks and re-blend for an even creamier texture.
Serve and enjoy!

Notes

*Full-fat coconut milk (from a can) will make for the best texture. If you use a lighter fat milk I recommend breaking the ice cream into chunks and re-blending it the next day before serving.