Dairy-free pumpkin maple ice cream made with coconut milk, sweetened with coconut sugar! Who says ice cream isn’t a fall dessert?
*Nutritional data is for 1 1/2 pints (the whole batch).
I am such a fan of ice-cream!
There are so many options and possibilities… and as much as I love the dairy-free options available, there are so many more I want to create and eat!
So, I decided to have a go at my own dairy-free ice cream base.
The best part is the base (as good as it is alone) holds so much opportunity to be whatever yummy creation you want it to be.
I made the base with coconut milk and coconut condensed milk (coconut milk cooked down with coconut sugar).
It’s sweet, light, and refreshing.
Add in your favorite cookies, candies, fruits, nuts, and chocolates. Whatever you can come up with, just make it your own! 🙂
Cozy up by the fire in your comfiest sweater and enjoy a scoop (or two) of this wonderful fall ice cream.
Add in some candied pecans and you will feel like you are eating a thanksgiving pie!
I hope you enjoy this as much as I do. 🙂