We have friends who can't eat dairy at all, so I made an (almost) vegan ice cream. I think if I did it again, I would cut the pumpkin in 1/2 and try that. I'd heard good things about making ice cream with rice milk, but I only had almond milk, and they have allergies. This was tasty, but a bit too pumpkiny. It needed some more spice, too, I think.

Ingredients
1 can (14 oz?) Light Coconut Milk
1 can (15 oz?) Organic Pumpkin
3/4 cup Brown Sugar
tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/2 tsp Vanilla extract
pinch Salt
2 Tbs Vodka

Assuming 8 servings, per serving:
141 Calories
30 Calories from fat
3.2 g fat
2.5 g Sat fat
45 mg sodium
135 mg potassium
26 g carbohydrates
1.1 g protein
122% Vit A