Certain days hold certain types of energy, and for us, Sunday mornings are a special time for the art of homemaking and quiet domesticity - baking, laundry, turning the beds, reading, and slowly savoring that first cup of a warm liquid ritual.
We all know the PSL (pumpkin spice latte), and we were inspired to recreate the cult-following drink, but without refined cane sugar - and, without coffee. This flavor is rooted in a rich, smooth coconut-oat pumpkin base, infused with spices and chicory - an earthy, nutty, coffee alternative which not only holds digestive and prebiotic properties, but creates a depth of warmth like none other. This coconut sugar-sweetened ice cream is finished with crumbles of moist seeded pumpkin bread folded throughout, for a truly delicious Sunday Morning moment.
Ingredients: Coconut milk* (coconut, water), coconut oil, cocoa butter, coconut sugar, salt, nutritional yeast, colloidal oat flour, maple syrup, pumpkin puree, chicory, allspice, cinnamon, ginger, cloves, nutmeg. Pumpkin Cake: Pumpkin puree, coconut oil, maple syrup, coconut sugar, flax seeds, water, oat flour, almond flour, baking soda, baking powder, cinnamon, clove, nutmeg, sea salt, pepitas, millet, walnuts, pecans.
Our ice cream is best eaten when softened. Place on your kitchen counter for 5-10 minutes before enjoying.