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Author Notes: This dairy-free dessert celebrates the flavors of the season and is a breeze to whip up. Loved by both kids and adults, it is sure to be an instant hit! —Michele Spring
- 13.5 ounces Coconut Milk
- 1/2 cup Pumpkin Puree
- 2 teaspoons Cinnamon
- 1 teaspoon Ginger
- 1 teaspoon Nutmeg
- 1/2 teaspoon Cloves
- 1 tablespoon Maple Syrup
- Mix all the ingredients in a blender. If you have an ice cream maker, freeze according to the manufacturer’s directions for about 60% of the time. Take out when still goopy but frozen.
- If you do not have an ice cream maker, place in a shallow dish in the freezer and stir every so often until it is at the right consistency.
- If you’d like a whipped topping, take the solid cream off the top of a refrigerated can of coconut milk, whip it by hand or mixer and mix in a smidge of sweetener like maple syrup. Top milkshake off with the whipped cream.
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