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Pumpkin Maple Pecan Bourbon Ice Cream (Vegan)
Ingredients
  • 2 14-oz cans full-fat coconut milk (I recommend Thai Kitchen)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup maple syrup (I use grade B)
  • 2 Tbsp bourbon
  • 1 Tbsp blackstrap molasses
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • ½ tsp kosher salt
  • 1 ½ cups pecans, toasted and chopped (optional)
Steps
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