Open the cans of chilled coconut cream and coconut milk. Using a spoon, scoop out the firm coconut cream and coconut milk and place them in a bowl. Then, measure out the quantity specified in the recipe card below and place that in a Ninja Creami pint container.

Open the pumpkin puree, measure out 1/2 a cup, and add it to the pint container as well.

Add in the brown sugar, vanilla extract, and salt (if using) and mix well.

Add in the Naked Collagen Advanced and mix well.

Then freeze this mixture overnight in the freezer.

The next day, add the Ninja Creami pint container to the outer bowl, secure the outer bowl lid, and blend this on the "lite ice cream" setting. I like to then add in a tablespoon or two of almond milk (cashew milk, soy milk, or oat milk would work too) and re-spin this again on the "lite ice cream" setting.

At this point, this pumpkin-flavored vegan ice cream is deliciously creamy and ready to enjoy.

Or, you could add in some chocolate chips and chopped chocolate to the dairy-free pumpkin ice cream and blend these in on the "mix-in" setting.