Last week, when heading to the dairy section of the store to grab a container of coconut milk I was surprised to find a couple of limited edition varieties.
Pumpkin Spice, and Nog. Gluten free, dairy free, and totally delicious. I substitute Nog for regular coconut milk when making oatmeal and it is quite tasty. I have used regular coconut milk to make ice cream in the past and I wondered how the Pumpkin Spice would mix up. Success! Below is a quick and easy recipe to keep your autumn tasting delicious.
Pumpkin Spice Ice Cream
3 cups So Delicious! Pumpkin Spice Coconut milk
1/2 cup chopped pecans
1 tablespoon brown sugar
With the ice cream maker running, pour in the coconut milk. While the milk is churning, add pecans and sugar to a skillet and heat gently to melt the sugar and toast the nuts. Do not let he pan get too hot and keep the nuts moving. Once the sugar has melted and the nuts are fragrant, place them in the freezer to cool.
When the ice cream is almost finished churning, add in the candied pecans and let the machine run for a few minutes to combine. Remove ice cream to a freezer safe container to let it firm.
A nice way to have the flavors of autumn in a new dessert.