Dairy Free Pumpkin Ice Cream Affogato - Healthy World Cuisine

Ingredients

• 13.66 ounces coconut cream (canned - full fat (403 ml) - chilled overnight in the refrigerator)
• 11.25 ounces sweetened condensed coconut milk ((320 grams))
• 1 cup pumpkin puree (plain pumpkin - do not use pumpkin pie puree with the added spices)
• 1 teaspoon vanilla (extract or paste (or 2 inches real vanilla bean))
• 1.5 teaspoons pumpkin spice (dried ground)
• 1/2 teaspoon cardamom (dried ground (optional but delicious))
• 1/2 teaspoon cinnamon
• 1 tablespoon vodka (or other alcohol of choice - keeps the ice cream smooth and creamy. )
• 8 scoops dairy free pumpkin ice cream (2 scoops for each serving)
• 8 ounces espresso shots (2 ounce espresso shot for each serving (or strong coffee))