Black Pepper Free Dairy Free Pumpkin Ice Cream
Total time8 hr 55 min
Prep time15 min
Cook time10 min
4.7(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup pumpkin puree
- ½ cup packed light brown sugar
- 3 pasteurized egg yolks
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
Instructions
- 1
Whisk the pasteurized egg yolks and brown sugar together in a medium saucepan until the mixture is pale and slightly thickened, about 1 minute.
- 2
Whisk in the coconut milk, pumpkin puree, cinnamon, ginger, nutmeg, and salt until fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!