Dairy Free Low FODMAP Pumpkin Chai Ice Cream
Serves 2
15 mins prep
25 mins cook
60 mins Inactive Time
100 mins total
0 servings
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Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in vanilla + almond extract, spices, pumpkin, salt and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
Store in pint containersin the freezer. For best results, allow dairy free ice cream to thaw ~20 minutes at room temp for max scoopability!
