- 2 Tablespoons tapioca starch
- 3/4 cup pure maple syrup
- 2 – 13.5 ounce cans full fat coconut milk, refrigerated, I used Native Forest
- 2 Tablespoons vanilla extract
- 1/2 Teaspoon nutmeg
- pinch of cloves, about 1/16th teaspoon
- 1 Teaspoon Vietnamese cinnamon
- 1 – 15 ounce can pumpkin purée
- In a medium sized pan, whisk together the tapioca starch and maple syrup until it’s completely mixed in with no lumps remaining.
- Add 1 can of coconut milk and scrape the cream off the top of the second can of coconut milk to add to the pan. Set aside the leftover liquid from the second can for another use (I like to use it in our morning smoothies).
- Add the rest of the ingredients and whisk the mixture over medium-high heat until it comes to a boil and thickens.
- Remove the pan from the heat and pour the ice cream base into a container with a lid. Refrigerate the ice cream base until it’s completely chilled, 6-8 hours or overnight. The ice cream base can be kept in the refrigerator for 2-3 days at this point until you’re ready to freeze it.
- When you’re ready to serve the ice cream, freeze the chilled ice cream base in your ice cream machine according to the manufacturer’s instructions.
- I found that this ice cream freezes in about 10-15 minutes in my 2-qt ice cream machine. You’ll know the ice cream is done when the ice cream can sit up on a spoon instead of sliding right off.
The recipe calls for refrigerated coconut milk because it’s much easier to scrape off the coconut cream from the top of the can if it’s been chilled first.