Dairy-free Pumpkin Ice Cream
I’m one of the many people who is lactose intolerant. I still love indulging in ice cream once in a while. And this holiday season I experimented with healthier dairy free versions. They were delicious!
- 1 – 15 oz. can pumpkin pure
- 1 cups liquid (i.e. rice milk or any nut milk)
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. vanilla
- 1 tsp. pure maple extract (optional)
Blend all ingredients until smooth. Place in an ice cream maker for 15 to 20 minutes following the directions of the machine. Alternately, if you don’t have an ice cream maker, you can freeze the mixture in ice cube trays.