Low Histamine Pumpkin Spice Coconut Ice Cream
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1 cup pumpkin purée
- ⅓ cup maple syrup
- 1 ½ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ½ tsp vanilla powder
- ¼ tsp fine sea salt
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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