Ingredients:
1/4 cup Zen Basil Seeds
1 (13.5 oz) can full-fat coconut milk (avoid lite for creamier texture)
1 cup raw cashews (or 1/2 cup cashew butter if you don’t have a high-speed blender)
1/2 cup pure pumpkin purée
1/3 cup pure maple syrup (or raw honey)
1 1/2 tsp pumpkin spice
1 tsp pure vanilla extract
1/4 tsp Himalayan pink salt
Instructions:
In a high-speed blender, combine all ingredients except the Zen Basil Seeds. Blend until the mixture is smooth and creamy.
Stir in the Zen Basil Seeds, mixing thoroughly.
Taste the mixture and adjust sweetness or spices as needed.
Pour the mixture into a container and freeze for 6 hours or overnight.
For a Creamy Texture:
If the ice cream is too icy after freezing, scoop it into a blender with 1/4 cup milk. Blend for 5-10 seconds, just until smooth.
Return the blended mixture to the freezer for an additional 20-30 minutes to set.
Enjoy your creamy, flavorful Pumpkin Spice Ice Cream!
