Vegan Pumpkin Coffee Ice Cream

I know what you’re thinking, “Vegan ice cream? No thank you.” And believe me, I know why you feel that way. How can ice cream that does’t have any cream be, well, creamy?! I give you the secret that is “coconut”. Coconut cream, coconut milk, coconut sugar. They all come perfectly together to make for a delicious ice cream. The texture is a little different, more like a sorbet, but is in no way lacking. This pumpkin-coffee version makes the kid dessert adult-friendly. Give it a try!

13.5 oz full fat coconut milk
1 cup coconut cream
1 cup pumpkin puree
1/2 cup coconut sugar
2 tbsp light corn syrup
1 tbsp vanilla extract
3-4 tbsp instant coffee
2 tsp nutmeg
2 tsp cinnamon
2 tbsp dark rum
1/3 cup dark chocolate chips

6 servings
Prep Time: 2 minutes
Cook Time: 45 minutes

Blend all of the ingredients except the chocolate chips in a blender until the mixture is smooth. Pour into the ice cream maker and follow according to the Aroma Ice Cream Maker instructions. Churn about 45 minutes until it reaches the consistency of soft serve. Scoop the ice cream into a bowl and mix in the chocolate chips. Cover with plastic wrap and allow to sit in the freezer over night to fully set. Serve in a bowl or cone and enjoy!

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