1tablespoon (15 mL)gelatine powderenough to thicken 2 cups liquid
¼cup (60 mL)boiling water
1 400mL (13.5 oz can)full-fat coconut milk
½cup (125 mL)pure pumpkin puree
8soft Medjool datespitted
2tablespoons (30 mL)pure maple syrup
½teaspoon (5 mL)pure vanilla extract
½teaspoon (0.9 g)ground ginger
¼teaspoon (0.7 g)ground cinnamon
1tablespoon (7 g)chopped pecansoptional (Use only if nuts aren't a problem.)
Sprinkle gelatine powder over ¼ cup cold coconut milk from the carton. Add ¼ cup boiling water and stir with a fork until gelatine is dissolved.
Add the dissolved gelatine, remaining ½ cup coconut milk (from carton), and all other ingredients (except optional nuts) to blender. Puree until smooth. Chill in refrigerator for at least an hour, unless all ingredients were chilled when you started.
Remove mixture from refrigerator and process in an ice cream maker with frozen bowl according to manufacturer's directions, about 20 to 30 minutes.
Serve immediately or divide into individual portions and store in freezer.
If you're adding the optional nuts, sprinkle them on individual servings.
Remember to freeze your ice cream machine bowl the night before making ice cream.
Medjool dates work best, because they're soft.
Use any dairy-free milk beverage for the milk from a carton if nuts or soy are not a concern.
Don't leave your mixture processing in the ice cream maker too long. It can begin to go soft again.