PUMPKIN SPICE AFFOGATO

SERVES 4 PORTIONS

1 can (13.5 oz., or 380 ml) full-fat coconut milk

1 cup (245 g) canned plain puréed pumpkin

1/2 cup (96 g) organic brown sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

4 shots of brewed espresso

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 19.7g (17.9g S.Fat)
Carbs: 30.4g
Protein: 2.9g
Sugar: 21.4g
Sodium: 350mg

METHOD

In a blender, combine the coconut milk, pumpkin purée, brown sugar, vanilla, cinnamon, salt, cloves, ginger, and nutmeg until completely smooth. Fill an ice cream maker halfway with the mixture and churn for 25 minutes. Place the ice cream in the freezer.

When the ice cream is firm enough to scoop, divide it among four bowls. Serve a shot of espresso with each so that each person can immediately pour the hot espresso over the ice cream and enjoy.