Pumpkin Ice Cream

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Servings: 4 Prep: 30 min Cook: 90 min Dairy Free Gluten Free Paleo Freezable Ice Cream Maker Kids Added 7 months ago Updated 7 months ago

Missing nutrition data for: Nutmeg, Pumpkin Puree, Ground Allspice

Ingredients

8 eggs

¼ cup honey

28 ounces full fat coconut milk

¼ cup pure maple syrup

1 tablespoon vanilla

½ teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon nutmeg ⚠

½ cup pumpkin puree ⚠

ground allspice, optional ⚠

1. Separate half the eggs and reserve the whites for another recipe.

2. Beat eggs until smooth and then completely combine honey in eggs.

3. The eggs help to dissolve the honey nicely. Add coconut milk, maple syrup, vanilla, ginger, cinnamon, and nutmeg.

4. Completely combine ingredients and use a whisk to combine pumpkin puree with coconut milk and egg mixture.

5. Add whisked together ingredients to already running ice cream machine.

6. Pack into a freezer safe container.

7. When serving, top with a pinch of allspice. Enjoy!

Per serving incomplete

1114

Cal

96g

Carbs

50g

Fat

87g

Protein

Carbs 32%

Fat 38%

Protein 29%