A delicious Pumpkin Spice Nice Cream made with pumpkin puree, bananas, and coconut cream, sweetened with maple syrup and enhanced with spices for a creamy dessert that’s perfect for fall.
1: Refrigerate a can of full-fat coconut milk overnight.
2: Scoop out the thick coconut cream from the top of the can, leaving the liquid behind.
3: Heat a pan to medium and add coconut oil, pumpkin puree, and bananas.
4: Cook for about 10 minutes until caramelized (avoid burning). Allow to cool.
5: Combine cooked pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin pie spice, molasses, and sea salt in a food processor. Blend.
6: Add to ice cream maker and freeze the mixture overnight.
7: Scoop and enjoy!
