Pumpkin Ice Cream

Directions

1. 1
   Your coconut milk needs to be refrigerated overnight prior to preparation.
2. 2
   Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a high-speed blender or food processor. Reserve the watery liquid for another purpose such as smoothies. It keeps well refrigerated for up to 5 days. Or freeze into silicone molds for up to 3 months.
3. 3
   Add your pumpkin puree and the remaining ice cream ingredients over the cream into your food processor.
4. 4
   Process for 1-2 minutes, or until well blended and smooth.
5. 5
   Transfer this mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
6. 6
   Before serving, let your ice cream sit on the counter for about 5 minutes to soften just a bit then scoop into ice-cream dishes.
7. 7
   Top with chopped toasted nuts and a pinch of cinnamon if desired and enjoy!