Low Sodium Pumpkin Spice Coconut Ice Cream

Total time8 hr 15 min

Prep time15 min

Cook time0 min

Low Sodium Pumpkin Spice Coconut Ice Cream

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 cup pumpkin purée
⅓ cup maple syrup
1 ½ tsp ground ceylon cinnamon
1 tsp ground ginger
¼ tsp ground turmeric
½ tsp vanilla powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Open the refrigerated cans of coconut milk without shaking them. Scoop the thick, solidified coconut cream from the top of each can into a large mixing bowl, leaving the watery liquid behind. You should have about 1 1/2 to 2 cups of solid cream.
2
Whisk the coconut cream until smooth and slightly fluffy, about 1 minute.

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