This vegan, fall-forward frozen dessert is what you’d imagine if you combined all the best parts of ice cream, sorbet and gelato. Creamy, refreshing, indulgent, cozy and sweet.

WHAT YOU NEED

• 3/4 tsp Tejari Organic Pumpkin Spice Blend
• 2 cans full-fat coconut milk
• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup + 2 tbsp maple syrup
• 2 tbsp cinnamon
• 1 tsp vanilla extract
• 3/4 tsp sea salt
• 1/2 tsp nutmeg

DIRECTIONS

1. Place your ice cream maker in the freezer and coconut milk in the fridge at least 12 hours before you’re ready to make your ice cream.
2. Whisk pumpkin, peanut butter, coconut sugar, maple and spices together until smooth. Add to a pan over a medium-low flame, stir until mixture thickens and pumpkin loses its root taste.
3. Whisk the coconut milk into the pumpkin mixture until incorporated. Bring to a soft boil, then remove from heat. Pour into a heat-safe bowl and refrigerate for 1 hour.
4. Remove the gelato base from the fridge and the churning bowl from the freezer. Churn the ice cream for about 20 minutes or until thick like a soft serve ice cream. Pour back into a freezer-safe bowl and allow to freeze for 4-6 hours.

Remove from the freezer about 20 minutes before scooping and serving. (A little scoop of peanut butter alongside is a good move here).