Caveman Cuisine: Pumpkin Pie Coconut Milk Ice Cream with Chocolate Chunks and Almond Butter Swirl
After the Thanksgiving glut, supermarkets everywhere are itching to unload their surplus of canned pumpkin. And, unlike the old days where "pumpkin pie filling" (i.e. pumpkin plus all sorts of other crap) was the norm, there are generally multiple options to choose from.
For this particular recipe, I recommend picking up some pure, organic pumpkin and a can of Native Forest organic full-fat coconut milk. I also used Baker's unsweetened 100% cacao chocolate, but there are now several 100% chocolate bars available including a Fair-trade variety produced by SunSpire and a 99% cacao bar by Lindt.
An ice cream maker is also recommended, but there are ways around it if you really don't need another kitchen gadget. It will take a little more time, but you can use a cold metal bowl instead. Just fill it with your ice cream mixture. Pop it in the freezer, and every 5 minutes or so, pull it out and give it a good stir.
If you do have an ice-cream maker, this recipe will only take about 20 minutes from start to finish (quicker than running to the grocery store!) and the result is rich, creamy, and far better for you than even the best store bought varieties.
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)
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.