Pumpkin Spice Ice Cream

Pumpkin Ice Cream


  • 2 Cans of Full Fat Coconut Milk
  • Frozen Coconut Milk Chunk
  • 1/2 teaspoon vanilla
  • 1-2 tablespoon Maple Syrup
  • 1/4 teaspoon Pumpkin Spice (or more to taste)
  • Pinch of Salt
  • 1-2 teaspoon CannaOil (melted)


  1. Line an 8X8 inch pan with parchment paper. 
  2. Shake up: 2 Cans of Full Fat Coconut Milk
  3. Open and pour the cans of coconut milk into the parchment lined pan.
  4. Freeze for a few hours or overnight. 
  5. Using a knife, cut ¼ chunk of the frozen coconut milk out of the pan. If it got super frozen, leave it out to thaw for a half hour to an hour.
  6. In a food processor, combine: frozen Coconut Milk Chunk, vanilla, maple syrup, pumpkin spice, pinch of Salt, melted cannabis infused coconut oil
  7. Stir in optional chunky ingredients (chunks of chocolate/cookies/hot fudge swirl/etc.)
  8. Once Smooth, pour into a small glass container. Immediately put in the freezer.
  9. Every 10 minutes, stir until it gets firm enough to scoop out (about 30 minutes).