Dairy Free Pumpkin Ice Cream

Oh please, like you didn’t know this was coming. Pumpkin Everything!!!

I used to LOVE getting Trader Joe’s pumpkin ice cream! It’s so good, highly recommend. But if you’re like me and have gut issues and/or can’t do dairy, I’ve got you covered. I made this and I’m pretty obsessed. Can’t wait to curl up with a nice horror flick and eat a giant bowl of pumpkin ice cream. The classic Halloween combo. I added in some of my salted sunbutter cookies cause I love an ice cream with a crunch. Totally optional but you can find the sunbutter cookie recipe here. I did a half batch and threw in 5 chopped up cookies. Also, you can just use any kind of cookie or even paleo granola. Go crazy! Happy Halloween bbs!!

Ingredients

1 Cup Canned Full Fat Coconut Milk
1 Cup Organic Pumpkin Puree
1/4 Cup Cashew Butter (or 1/2 cup soaked Cashews)
1/2 Cup Honey
1 Banana (optional for added nutrients)
1 1/2 Tbsp Pumpkin Spice
1 tsp Vanilla Extract
1/4 tsp Salt
2 Scoops Collagen Powder (optional)

Recipe

Add all ingredients into a blender or food processor and blend until super smooth. If using an ice cream maker, throw this in that sucker. If you don’t, just place in a container and freeze!

If adding chopped cookies, wait until the ice cream is semi firm so they don’t all sink to the bottom then put back in the freezer.

Enjoy and Happy Halloween!!