Coconut Whipped Cream or any non-dairy Whipped Cream
Instructions
The night before you plan to make this ice cream, place the bowl of your ice cream maker into the freezer and a can of coconut milk into the back of your refrigerator.
Using an electric mixer or hand mixer, combine the cold coconut milk (with all of its liquid) and the pumpkin.
Add sugar, date nectar and spices. Taste for seasoning.
Process according to your ice cream maker instructions. It will be a soft-serve consistency at this point which is fine to eat, but not very scoop-able.
I placed mine into a glass loaf pan and froze for several hours before serving.
To store, place into covered freezer-safe containers.
Serve with your favorite nuts, such as pecans, graham crackers or non-dairy whipped cream.