Coconut Milk Pumpkin Ice Cream with Chocolate Chips and Pecans

Pumpkin Ice Cream sounded delicious to me, but I can’t have dairy. So, I made this recipe with coconut milk. Plus, I added a few farm fresh extras and made Homemade Pumpkin Coconut Milk Ice Cream with Chocolate Chips and Pecans with maple syrup. It turned out delicious.

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Ingredients for Homemade Coconut Milk Pumpkin Ice Cream:

2 cups full fat coconut milk

1/2 cup pumpkin puree

1 tablespoon Mama’s Homemade Pumpkin Pie Spice

1 teaspoon pure vanilla extract

Dash of sea salt

1/2 cup pure maple syrup

1/4 cup dairy free mini chocolate chips

1/4 cup chopped pecans

Instructions for Homemade Coconut Milk Pumpkin Ice Cream:

Pour all ingredients (except for the chocolate chips and pecans) into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved.  

Pour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing.

While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans, then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer.  Enjoy!

Tip: Homemade ice cream is always best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.

You might also like these Coconut Milk Ice Cream Posts:

Homemade Vanilla Coconut Milk Ice Cream

“A Scoop of Heaven” Coconut Milk Ice Cream

Chocolate Chocolate Chip Coconut Milk Ice Cream

Homemade Coconut Milk Pumpkin Ice Cream

2014-07-30 14:48:11

Pumpkin Ice Cream sounded delicious to me, but I can’t have dairy. So, I made this recipe with coconut milk. Plus, I added a few farm fresh extras and made Homemade Coconut Milk Pumpkin Ice Cream with Chocolate Chips and Pecans made with maple syrup. It turned out delicious.

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Ingredients for Homemade Coconut Milk Pumpkin Ice Cream

1. 2 cups full fat coconut milk
2. 1/2 cup pumpkin puree
3. 1 tablespoon Mama’s Homemade Pumpkin Pie Spice
4. 1 teaspoon pure vanilla extract
5. Dash of sea salt
6. 1/2 cup pure maple syrup
7. 1/4 cup dairy free mini chocolate chips
8. 1/4 cup chopped pecans

Instructions for Homemade Coconut Milk Pumpkin Ice Cream

1. Pour all ingredients (except the chocolate chips and pecans) into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved.
2. Pour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing. While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans, then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer. Enjoy!

Notes

1. Tip: Homemade ice cream is always best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.

By Nelle

Mama’s Homestead https://www.mamashomestead.com/