By Carrie at Love Healthy Living
For ice cream:
1 13.5 oz. can full-fat coconut milk
3/4 cup pumpkin puree
1/2 cup unsweetened soymilk
1/2 cup maple syrup
1 1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
For chocolate swirl:
1/2 cup chocolate chips
1/4 cup unsweetened soymilk
**You will need a basic ice cream maker for this recipe. Be sure to freeze the bowl overnight.
In a medium sized-bowl, combine all ice cream ingredients and whisk together until thoroughly combined. Pour into ice cream freezer bowl and churn for 35 minutes.
In a small saucepan, heat soymilk until just simmering. Remove from heat and whisk in chocolate chips until melted.
When ice cream is finished churning, place a layer in a glass container.
Spread a layer of melted chocolate on top and repeat twice.
Place container in freezer for an additional two hours or until completely frozen.