Pumpkin Caramel Ice Cream

http://ditchthewheat.com/pumpkin-ice-cream/

• 1 cup chilled, full-fat coconut milk
• 1 cup chilled coconut cream (coconut milk)
• 1 1/2 - 2 cups pumpkin purée
• 1 cup coconut palm sugar
• 1 1/2 tsp pumpkin pie spice
• pinch of salt
• 1 tsp vanilla extract
• 1/2 cup caramel sauce plus more for topping

Instructions

1. In a large mixing bowl, blend coconut milk, coconut cream, coconut sugar, pumpkin purée, pumpkin pie spice, salt and vanilla.
2. Place mixture in an ice cream machine and follow the manufacturer' instructions for how long to churn ice cream.
3. Right at the end of churning, slowly add 1/2 cup of caramel sauce.
4. Serve immediately with extra caramel sauce if desired, or store in an airtight container in freezer.

Caramel Sauce Ingredients

• 4 TBS extra virgin coconut oil
• 2 cups coconut palm sugar
• 2 egg yolks
• 1 cup coconut cream (the cream the rises to the top when you refrigerate a can of coconut milk. You would need about 2 cans)
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, melt coconut oil and coconut sugar together.
2. Add egg yolks and coconut cream.
3. Whisk constantly and bring to a boil.
4. Remove from heat, add vanilla and allow to cool to room temperature and continue to chill in refrigerator.
5. Store in airtight container in refrigerator.