INGREDIENTS
1 can coconut cream
1 cup pumpkin puree
⅓ cup maple syrup. I used Runamok Sparkle Syrup
1 tsp vanilla extract
2 tsp pumpkin spice
Salt

INSTRUCTIONS
1. Place all ingredients into a blender. If your blender is small like mine, you may need to do this in two batches.

2. Blend the ingredients until smooth.

3. Pour the mixture into a freezer-safe bowl and place in the freezer. Every 45 minutes take it out and mix with a fork to break up the ice crystals - this replaces a slow churn. The process should take about 5-6 hours.

4. Scoop into a bowl and top with walnuts, chocolate, more Sparkle Syrup, or make my Pumpkin Ice Cream Sandwich!

*For the optimal texture, enjoy at the 5/6 hour mark! If the ice cream has been frozen over night, before serving, let it sit out for about 10 minutes to soften slightly (It will be a little hard/icy).

Love,
Colie

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