No Churn Coconut Pumpkin Ice Cream
This No-Churn Coconut Pumpkin Ice Cream has all the flavours of pumpkin pie, but in a creamy no-churn ice cream! Only takes minutes to prepare before you freeze it. Easy and delicious.
Servings 6 servings
Ingredients
- 1 14 ounce can coconut milk
- 1 cup pure pumpkin purée
- 2/3 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of allspice
Instructions
- Put all of the ingredients into a blender and purée until the mixture is smooth and creamy.
- Pour the ice cream mixture into a loaf pan or small baking dish.
- Stir it softly to remove any air bubbles.
- Freeze for at least 6 hours.
Before serving:
- Before you serve this ice cream, take it out of the freezer and let it sit at room temperature for about 10 minutes, so you can easily scoop it out.
- Sprinkle your scoops with a little bit of sweetened flaked coconut and enjoy!