Vegan pumpkin ice cream is packed with fall flavor

Ingredients:

• 2 (15 ounce) cans full-fat unsweetened coconut milk
• 1 cup canned pumpkin puree (not pumpkin pie mix)
• 1/2 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 drops orange food coloring (if desired)
• 1/2 cup crushed vegan gingersnaps, plus more for garnish

Instructions:

1. To a blender, add all the ingredients except for the crushed cookies. Blend until smooth and combined.2. Add the mixture to your ice cream maker, and freeze according to the ice cream maker directions.3. Once the mixture is the texture of soft serve, add it to a freezer-safe container, and stir in the crushed gingersnaps.4. Freeze overnight (about 12 hours), and serve with a sprinkling of crushed gingersnaps

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