Creamy Delight: Homemade Pumpkin Ice Cream with Tapioca Flour
Get ready to savor the flavors of this delicious homemade pumpkin ice cream! Made with the magic of tapioca flour, this creamy and luscious treat will delight your taste buds and keep you cool all year round.
This pumpkin ice cream is the perfect treat to celebrate the summer season or satisfy your pumpkin cravings anytime. It's a delightful blend of flavors and textures that will make your taste buds dance with joy. Share it with loved ones or indulge in a cozy solo treat. Get ready to savor the taste of summer with every spoonful!
1 cup pumpkin puree
- 1 can full-fat coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons Tonomi tapioca flour
- Optional toppings: crushed graham crackers, caramel sauce, or chopped pecans
In a blender, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, and pumpkin pie spice. Blend until smooth and well combined.
- Transfer the mixture to a saucepan and heat over medium-low heat.
- Gradually sprinkle in the tapioca flour while whisking continuously to prevent lumps from forming. Cook for a few minutes until the mixture thickens.
- Remove from heat and let the mixture cool to room temperature.
- Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream into a lidded container and freeze for a few hours until firm.
- Serve the pumpkin ice cream in bowls or cones, and add your favorite toppings if desired.
Enjoy the creamy, pumpkin-spiced goodness with a smile on your face!