As I've mentioned before, dairy isn't exactly my friend (even though I love eating it) but especially when paired with sugar and other additives. I decided that we were going to go home and make our own version instead (yep, that afternoon; I'm a little ridiculous like that). If you don't tolerate dairy very well either and love ice cream like I do, trust me, it's worth it to invest in an ice cream maker! This is the one I have and it's been great so far.
This recipe is literally 3 ingredients plus the spices & vanilla. AWESOME, right? It ended up being super creamy and delicious, just as I had hoped (and just as good, if not better than Trader Joe's!). Alright... now that I've got you all excited about it... go make some!
Pumpkin Pie Ice Cream
1 can full-fat coconut milk
1/2 cup canned pure pumpkin
1/4 cup raw honey
1 tsp of vanilla
1 1/2 tsp cinnamon
2. Churn until it thickens into a frozen dessert. Put the ice cream in a covered bowl and freeze for an additional 2 hours before serving. If you'd like, top the ice cream with chopped nuts or Enjoy Life mini chocolate chips like I did!
Makes approximately 1 1/2 pints.