Low Iodine Pumpkin Spice Coconut Ice Cream
Total time8 hr 15 min
Prep time15 min
Cook time0 min
4.6(10)
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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
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp vanilla powder
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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