The recent typhoons have brought cooler weather and our thoughts are on what comes next: leaves falling, sweater weather, and pumpkin spice everything!
I've been experimenting with ice cream flavors and decided to try out a pumpkin spice. It's like autumn in a bowl!
Ingredients:
-1 can full fat coconut milk (I prefer Native Forest - it makes the creamiest ice cream out of all the kinds I've tried.)
-2 T. raw cacao powder
-1/4 cup agave nectar, coconut nectar, 100% maple syrup, or even pure honey (I only use 1 tablespoon, but I don't like my ice cream very sweet)
-2 T. pumpkin spice blend**
Whisk until blended and then pour into an ice cream maker. **If you don't have one you can put in the freezer for six hours, stirring every hour.**
If you are looking for some crunch, I sometimes add a few Enjoy Life crunchy cookies after pouring the mix into the ice cream maker. Crumble 'em up and toss 'em on in!
**Pumpkin Spice: I make my pumpkin spice blend in bulk but you can put less of each in the batch if you don't use it often:
-1/3 cup ground cinnamon
-1 tablespoon ground nutmeg
-1 tablespoon ground ginger
-1-1/2 teaspoons ground cloves
-1-1/2 teaspoons ground allspice
