Pumpkin Chai Latte comes alive as an ice cream in this dairy-free delight

Ingredients

• 2 cans coconut milk
• 1 cinnamon stick
• 500 ml dairy free whipping cream (Richs)
• 1 tsp ground nut meg
• 1 tsp ground cardamom
• ½ cup brown sugar
• 1 cup pumpkin puree
• 1 tsp pure vanilla extract

Method

• Bring coconut milk, cinnamon stick, spices, sugar, vanilla extract and pumpkin puree to the boil in a saucepan. Let it completely cool down.
• Whip non-dairy cream into soft peaks.
• Fold into the coconut milk mixture.
• Pour mixture into an airtight container and freeze for 4 hours or more before serving.