Pretty Delicious Life

1 Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2 While still heating, stir in vanilla + almond extract, spices, pumpkin, salt and gelatin whisking again to combine.
3 Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
4 Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
5 Store in pint containersin the freezer. For best results, allow dairy free ice cream to thaw ~20 minutes at room temp for max scoopability!