Pregnancy Friendly Dairy Free Pumpkin Ice Cream
Total time8 hr 55 min
Prep time15 min
Cook time10 min
4.7(4)
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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
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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.
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