Pumpkin Breakfast Ice Cream {Dairy Free}

Yes, my friends, you read that right. Ice cream for breakfast. A kid's dream come true! And the great thing about this recipe is I can feel good about giving it to our kids no matter what time of day it is.

This ice cream is made without an ice cream maker so it will be more of a soft serve variety and will melt quickly. That shouldn't be a problem if your kids are like mine though and eat it so fast you won't even have time to say "brain freeze".

I hope you like it as much as we do! Click on the recipe card to print a 4x6 of this recipe.

P.s. the recipe calls for coconut cream. This is not essential, but it does help add to the consistency. I buy canned coconut milk (the carton kind contains carrageenan) and I skim the cream off the top of the can. If yours hasn't separated just put it in the fridge for an hour or so and then skim it off the top. Most of the time, the cream is ready to go though.  Enjoy!

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