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
Ingredients
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13.5 ounces
Coconut Milk
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1/2 cup
Pumpkin Puree
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2 teaspoons
Cinnamon
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1 teaspoon
Ginger
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1 teaspoon
Nutmeg
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1/2 teaspoon
Cloves
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1 tablespoon
Maple Syrup
Directions
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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.
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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.
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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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