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Pumpkin Ice Cream

14 oz of pureed pumpkin, 1 cup coconut milk (handmade), 1 tablespoon cinnamon, 1 teaspoon arrowroot powder, 1/4 cup maple syrup, pour into a 6 x 4″ pyrex, cook at 350 for approximately 25 minutes until slightly set. Once cooled put in freezer, and you will have pyrex ice cream – super delicious and no need for an ice cream maker!

Home Recipes Sweet Endings Pumpkin Ice Cream