‘Tis the season for pumpkin so I thought I’d give ice cream a shot!
Ingredients
- 1 cup canned coconut milk
- 1/2 cup pumpkin puree
- 1/2 cup SweetEs fusion sweet
- 4 oz cream cheese- room temperature
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp mineral salt
- 1/4 tsp xanthan gum
- 2 tsp beef gelatin not collagen
Instructions
- Place all ingredients in high speed blender. Blend on low 30 seconds until creamy.
- Freeze for 6-8 hours until hard
- To serve, remove from freezer 5-10 minutes before serving
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