Vegan (Paleo-Friendly) Pumpkin Ice Cream

Like the rest of the blog world, I'm obsessed with pumpkin-everything. One of my favorite pumpkin treats is pumpkin ice cream that a small, local shop sells every fall. I could eat a gallon of it any day but then I'd end up in a lot of stomach pain. It's so good though, that it would be worth it.DSC_1822_01_edit I'm trying to really stick to not eating dairy since it makes me look six months pregnant and I feel awful for a few days but there is pumpkin ice cream calling my name. DSC_1842_edit Instead of running to the ice cream shop and stuffing my face (which WILL happen sometime this season, don't worry), I decided to take matters into my own hands. This pumpkin ice cream is dairy-free, egg-free, refined sugar-free, and best of all, it means you can have pumpkin ice cream at your disposable whenever you want. Dangerous? Maybe.

DSC_1813edit Vegan (Paleo-Friendly) Pumpkin Ice Cream Yield: 8 servings Inspired by: PaleOMG

2 cans full fat coconut milk 2 cups canned pumpkin 1/4 cup maple syrup or raw honey (you can omit this if you're staying away from sugar) 1 Tbsp. cinnamon 1 tbsp. pumpkin pie spice

1. Mix all ingredients together in a blender and blend until smooth. 2. Refrigerate mixture until cold, at least 1 hour. 3. Churn mixture in ice cream maker, according to instructions.