Paleo Pumpkin Ice Cream

• Gluten free
• Paleo

• Produce

  • 1 can Pumpkin

• Canned Goods

  • 2 cans Coconut milk, full-fat

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Pumpkin pie spice

• Desserts

  • 2 tsp Gelatin, grass fed

Found on jaysbakingmecrazy.com

Ingredients

• 1 can pumpkin (not pumpkin pie mix)
• 2 cans full fat coconut milk
• 1/2 cup maple syrup
• 2 teaspoons grass-fed gelatin
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon

Directions

• Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
• In a small sauce pan, combine pumpkin, coconut milk, and maple syrup. Whisk together until smooth.
• Sprinkle gelatin on top of mixture and let bloom for 5 minutes.
• After 5 minutes, turn the heat on medium and whisk the gelatin in.
• Add in the pumpkin pie spice and cinnamon and cook mixture until warmed and smooth. Make sure no lumps remain. It does not need to come to a boil.
• Pour into a glass container and refrigerate until cool- 5 hours to overnight.
• Once cooled, pour into ice cream maker and follow manufacturers instructions for churning. Mine takes about 20 minutes.
• Pour into a loaf pan and keep in the freezer.
• Let sit at room temperature 10 minutes before scooping to soften to scoop-able consistency.