- 1 cup hazelnut butter (store bought or make your own!)
- 1 1/2 cups coconut milk, divided
- 1 teaspoon gelatin
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- for garnish: 1/3 cup chopped toasted hazelnuts or 2 tablespoons melted chocolate
- Make sure your ice cream maker is ready to go. Freeze the freezer bowl overnight before you begin preparing the recipe.
- In a large bowl, sprinkle gelatin over 1/2 cup coconut milk. Let stand for 5-10 minutes to let the gelatin bloom.
- Gently heat the remaining coconut milk in the microwave or in a saucepan on the stove. It doesn’t need to be boiling, just warmed enough that it is uniformly smooth. Slowly pour the warmed coconut milk into the bowl with the gelatin mixture, whisking continuously.
- Add the hazelnut butter, coconut milk/gelatin mixture, pumpkin maple syrup, cinnamon, nutmeg, ginger, and clove to a high-powered blender or food processor. Blend for 2-3 minutes until smooth.
- Prepare the ice cream according to your ice cream maker’s instructions. For my Cuisinart model, I turn it on so it’s already spinning, then pour in the ice cream. After 40 minutes or so, it’s ready to go!
- Transfer the ice cream into a freezer-safe container. I used a loaf pan. If desired, sprinkle with 1/3 cup chopped toasted hazelnuts or drizzle in melted chocolate. Seal with plastic wrap – literally press to the top of the ice cream. This helps prevent freezer burn. Freeze for at least 4 hours before serving.
- Serving Size: ~1 cup
Keywords: Pumpkin Hazelnut Ice Cream, dairy free pumpkin hazelnut ice cream, dairy free ice cream