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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Ingredients
- 1 can 15 oz coconut milk, full fat
- 1 1/2 cup raw cashews
- 1 cup canned pumpkin not pumpkin pie purée
- 1 Tbsp + 1 tsp pumpkin pie spice
- 1 Tbsp instant espresso powder optional
Instructions
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In a bowl, soak the cashews in the coconut milk for at least one hour or up to overnight.
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In a blender, blend all of the ingredients until really smooth. *I usually let it run for about 5 minutes.
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Follow your ice cream makers instructions for use.
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I turn on my ice cream maker and pour in the mix and let run for 20-30 minutes.
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If you don't have an ice cream maker you can fill ice cube trays with your mix, freeze, and the blend in a food processor before serving.
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Store leftovers in the freezer in an airtight container for up to 1 week.
Recipe Notes
*choose organic ingredients when possible.
*I love the pumpkin pie spice but if you are not as big of a fan start out with 2 tsp, taste the mixture and add more if you need to. If you don't add the espresso powder you may want to add less spice as well since the coffee and pumpkin spice flavors aren't competing.