Dairy-free ice cream made with coconut milk and sweetened with coconut sugar and maple syrup. Who says ice cream isn’t a fall dessert? I added in some pumpkin and cinnamon to give this recipe some of that warm autumn flavor.

• 1/2 can full fat coconut milk
• 1/4 cup coconut sugar

• 3/4 cup maple syrup
• 3/4 cup canned pumpkin
• 1 1/2 teaspoon pumpkin pie spice

• 1 1/2 can full fat coconut milk
• 1/2 teaspoon vanilla
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• coconut condensed milk
• maple pumpkin puree

• 1/2 can full fat coconut milk
• 1/4 cup coconut sugar

• 3/4 cup maple syrup
• 3/4 cup canned pumpkin
• 1 1/2 teaspoon pumpkin pie spice

• 1 1/2 can full fat coconut milk
• 1/2 teaspoon vanilla
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• coconut condensed milk
• maple pumpkin puree

1. Combine ingredients in a small sauce pan and bring to a boil stirring occasionally. Once boiling turn down to a simmer for 25-30 min or until the mixture starts to thicken and coats the back of a spoon. Set aside in the fridge to cool.

1. Mix all the ingredients in a small bowl until smooth and set aside.

1. Put two cans of full fat coconut milk in the fridge overnight to completely chill the milk. Drain off any water and pour coconut milk into a bowl.
2. Mix in the cooled coconut condensed milk, vanilla, cinnamon, and salt.
3. Pour half of the coconut base into the ice cream maker. Add in the sweet pumpkin to the other half of the ice cream mix and pour into the ice cream maker.
4. Let ice cream mix until thick. The timing will depend on your ice cream maker so check the instructions for best results.