Vegan Pumpkin Chocolate Chip Ice Cream

This is one of those recipes I just started adding things to, of course without writing a single thing down. Possibly with the vigor of a mad scientist whose sugar withdrawal is kicking in.

Let’s hope I can remember :/

I do know it was sooo incredibly delicious that my daughter was bragging. It doesn’t happen often with my vegan dishes lately. (her likes and dislikes literally change daily). So now I have 2 vegan food bragging rights with my tween daughter and her 12 year old friends. Yup, TWO. This week it’s my Guacamole and Vegan Pumpkin Ice Cream. Next week who knows. Maybe her middle school hormones will have her craving my Endive Salad. (…a mom can dream can’t she).

All of these ingredients are organic but I realize may be difficult for some to find but I do feel it’s important.

2 cans full fat culinary coconut milk

1 can pumpkin puree

1/2 cup brown sugar

1 tsp cinnamon

1 cup vegan chocolate chunks

1 Tbls vanilla

• Everything except the chocolate chunks goes into a blender or food processor until smooth

• freeze for 2- 3 hours or until frozen, ( in any kind of vessel that freezes)

• when fully frozen spoon back into blender or processor and pulse for 1 minute

• empty into a bowl and hand mix chocolate chunks into ice cream

• freeze again for another 30 minutes

• if at time mixture is too soft, you can freeze longer or too hard, you can blend again

  ENJOY!