From the December/January 2018 issue
Serves 8-10

Ingredients

  • 2 (13.5-ounce) cans coconut milk (full fat)
  • 1 cup canned pumpkin puree
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2/3 cup finely chopped pecans

Directions

  1. In a blender combine the coconut milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and allspice. Pour the mixture into an ice cream maker and freeze-churn for 25-30 minutes or until thickened. Add the pecans during

attempt from :18.208.159.25
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today