Dairy Free Low FODMAP Pumpkin Chai Ice Cream
Ingredients
- 1 can full fat coconut milk
- 1 can coconut cream
- 1-2 tablespoon vanilla extract or vanilla bean paste adjust depending on the level of vanilla you prefer
- 1 tablespoon gelatin or agar agar if vegan/vegetarian**
- ¼ cup monk fruit or sugar of choice
- pinch sea salt
- ¼ cup maple syrup
- 1 teaspoon cardamom
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
- 2 teaspoon cinnamon
- ¼ teaspoon clove
- 1 teaspoon ginger
- 1 can pumpkin puree
- ¼ teaspoon almond extract
Instructions
- Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla + almond extract, spices, pumpkin, salt and gelatin whisking again to combine.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- Store in pint containersin the freezer. For best results, allow dairy free ice cream to thaw ~20 minutes at room temp for max scoopability!
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