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Pumpkin Coconut Ice Cream with Gingersnaps

Jocelyn Delk Adams of Grandbaby-Cakes.com
  • minutes
  • Serves

INGREDIENTS

3

whole large eggs plus 2 egg yolks

1 cup

granulated sugar

1/4 cup

brown sugar

1 cup

canned pumpkin

1 tbsp

pure vanilla extract

1 tsp

pumpkin spice

4 cups

coconut milk

1 cup

gingersnaps, chopped

Optional: maple syrup as garnish