Pumpkin Ice Cream for breakfast?? Say what? My kids thought they had hit the goldmine or I had lost my mind or maybe both! But the other day they woke to pumpkin ice cream for breakfast and were delighted!
So have I lost my mind? Not so! This ice cream is made with coconut milk which is loaded with goodness, and real pumpkin puree. Pumpkin is incredibly rich in vitamin A and also provides nutrients such as vitamin C, potassium, riboflavin, copper, and manganese. So let’s eat up, shall we?
Pumpkin Ice Cream
- 8 fresh eggs
- 1/4 cup of raw honey
- 3 cups of coconut milk
- 1/4 cup maple syrup
- 1 tbs vanilla
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup of pumpkin puree
*Use organic ingredients when possible
Separate eggs using only the yolks. (Save the whites for another recipe) Beat eggs until smooth and combine with honey. Add coconut milk, maple syrup, vanilla, ginger, cinnamon, and nutmeg. Whisk thoroughly. Add whisked mixture to running ice cream machine. When churned completely serve immediately or store in ice cream container in freezer.
Enjoy!!