Pumpkin Spice Ice Cream

As some of you may know, those pumpkin spice fans, well, I have never been one of them…until now.

Stop it. Stop everything you are doing and make this. I’m not even kidding you….

Just. No…

Do it.

Screw the pie crust. All you need is this and a giant spoon.

This is a recipe to be grateful for.

Why should you eat this?: Besides what I just told you…it is a healthy thanksgiving alternative that is going to feel so indulgent and satisfying without the sugar crashes, chemicals and less nutrient dense alternatives. Ice cream with fiber? I mean…hello.

Happy Thanksgiving Friends, Family and Followers. I feel truly grateful for each day, and am humbled that you join me along for the ride.Peace and love,Kate

RECIPE

Gfree, Vegan, Refined sugar free

INGREDIENTS

• 1 cup pumpkin
• 1 cup soaked cashews
• 1 can lite coconut milk
• 2 tbls coconut oil
• 4 dates pitted
• 1/4 cup maple syrup
• 2 tsp cinnamon
• 2 tsp vanilla powder
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp cloves
• Salt

METHOD

Soak your cashews. Minimum 3 hours. 6 is preferable.

Rinse and drain your cashews.

Dump all ingredients into your vitamix or blender and blend baby blend until silky smooth.

Pour into your ice cream maker to set.

Transfer to your favourite dish to store in freezer and try not to eat the whole thing before it gets in there. This is actually my favourite time to eat the ice cream as it tastes beautiful as a soft serve.

I prefer this ice cream on the softer side, to maximize creaminess. So make sure you leave out a bit before serving.