Dairy-free pumpkin ice cream

 (Dr. David Jockers' recipe)

Ingredients

• 1 can of pumpkin puree

• 1 large banana

• ¾ cup full fat organic coconut milk

• 2 tbsp of stevia

• ½ tsp vanilla (optional)

• ½ tsp cinnamon 

 

Directions

Step #1:  Fill an ice cube tray evenly with the pumpkin puree and cover tightly with plastic wrap
Step #2:  Place banana in a ziploc bag and place the banana and the ice cube tray in the freezer overnight.
Step #3:  Remove the cubes and banana from freezer and let sit for 5 minutes.
Step #4:  Remove from ice tray and plastic bag and place everything in high power blender or food possessor and blend until smooth.
Step #5:  Enjoy right away or place in freezer for a couple hours to create a harder ice cream.