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 :3.235.30.155
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:

  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: