Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Homemade Coconut Milk Ice Cream with Cacao Nibs and Roasted Walnuts

This delicious dessert is a healthier alternative to old fashioned homemade ice cream.

Serves: 2
Ingredients:

1 can of coconut milk (NOT low fat) 

1/2 cup coconut palm sugar

1 tbsp arrowroot flour

1/4 cup roasted walnuts

1/4 cup cacao nibs

Directions:

Blend mixture. Pour into ice cream maker and start. Add 1/4 cup each of roasted walnuts and 1/4 cup cacao nibs when mixture is beginning to thicken.  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.