"Paleo Pumpkin Ice Cream", Coconut Milk Ice Cream with Pumpkin, Dark Chocolate, and Almond Butter

"Paleo Pumpkin Ice Cream", Coconut Milk Ice Cream with Pumpkin, Dark Chocolate, and Almond Butter



Ingredients

1/2 can (~6oz) of organic canned pumpkin
1 can (~12oz) organic full-fat coconut milk
Pinch each of cinnamon, nutmeg, and all spice (plus a little extra cinnamon for topping)
1/4 tsp pure vanilla extract
2 tsp succanat (this is essentially evaporated cane juice, a slightly better form of brown sugar)
1/4 tsp sea salt
4 tbsp almond butter
1 oz unsweetened 100% chocolate (chopped up for topping)



Directions:

Mix all ingredients except for almond butter and chocolate together in a bowl. Add to your ice cream maker and begin stirring. Continue occasionally stirring mixture every 30s or so until mixture reaches a firm consistency (about 10min). Remove the mixer and stir in almond butter.

Serve topped with cinnamon and chocolate chunks.

source: fitnessinanevolutionarydirection