Instructions:

In a high-speed blender, combine all ingredients except the Zen Basil Seeds. Blend until the mixture is smooth and creamy.

Stir in the Zen Basil Seeds, mixing thoroughly.

Taste the mixture and adjust sweetness or spices as needed.

Pour the mixture into a container and freeze for 6 hours or overnight.

For a Creamy Texture:

If the ice cream is too icy after freezing, scoop it into a blender with 1/4 cup milk. Blend for 5-10 seconds, just until smooth.

Return the blended mixture to the freezer for an additional 20-30 minutes to set.

Enjoy your creamy, flavorful Pumpkin Spice Ice Cream!