Pumpkin Ice Cream

Did you put away your ice cream maker because summer is over? Well get it back out and put it in the freezer where it belongs! That's more like it. Pumpkin ice cream needs to be made as many times as possible before New Years gets here, when the "holiday season" sadly ends.

You will need:
Ice cream maker **Put the bowl of the ice cream maker in the freezer right now!! It needs to be in the freezer for 24 hours before you start to make your ice cream.
Blender
To refrigerate all of your ingredients the night before, or at least 8 hours prior to making the ice cream

Ingredients:
1 1/2 cans of coconut cream or full fat coconut milk
1/2 can pumpkin puree (or 8 oz fresh pumpkin, steamed & cooled)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 teaspoon coconut oil

Directions:
Blend all ingredients except for the coconut oil on high speed or puree mode for 20 seconds or until thoroughly blended. Put the blender and its contents in the freezer for 45 minutes so the ice cream base can get nice and cold.

Now, grease the paddle of your ice cream maker with the coconut oil. If you do not grease the paddle, there is a very good chance it will stick when the ice cream maker starts turning and then you won't be able to make ice cream!

After 45minutes have passed, take the ice cream maker bowl and the blender out of the freezer. Turn your machine on BEFORE you begin to pour the ice cream base into the unit. Follow your ice cream maker's manufacturer's instructions but it should only take about 20 minutes for your ice cream to freeze.  Eat and enjoy!