Persimmon Ice Cream
Source
Ingredients
| 3 | very ripe persimmons (the softer and juicier, the better!) | |
| 1 | cup | canned pumpkin |
| 1 | 14 oz. can | coconut milk (I like the Thai Kitchen brand) |
| 1⁄4 | cup | maple syrup |
| 1⁄4 | cup | coconut sugar |
| 3⁄4 | tsp | cinnamon |
| 1⁄2 | tsp | ground ginger |
| 1⁄4 | tsp | freshly grated nutmeg |
| Pinch | ground cloves | |
| 1⁄2 | tsp | xanthan gum |
| 1 | drop | wild orange essential oil (I use doTerra brand) |
| 1 | Tbsp | coconut oil, melted |
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