ice cream machine
2 cans coconut milk (not light)
1 can pumpkin
1/2 tablespoon nutmeg
1 tablespoon clove
1 tablespoon ginger
2 tablespoons cinnamon
1 tablespoon vanilla extract
1 cup soy milk
1/2 cup vegan brown sugar (or to taste)
This recipe was inspired by bathsheba's Raw Pumpkin Pie Ice Cream.
Blend everything until smooth. Pour into your ice cream maker and let churn for about 15 minutes. Serve and Enjoy!
*Note: imperial brand brown sugar is vegan. c&H is not. These are probably the two leading sugar brands in your regular supermarket.