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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.