Pecan Pumpkin Ice Cream

pecan-pumpkin-ice-cream

Happy Halloween! Did you celebrate over the weekend or are you celebrating tonight? Our Halloween celebration consisted of going to the movie Suicide Squad Friday night and then Saturday night we rented Conjuring 2 and made homemade pizza and had Arctic Zero ice cream for dessert! It was absolutely perfect. Stay tuned for Wednesday because I will be sharing my review of all five new flavors of Arctic Zero ice cream!

Thanksgiving is just over 3 weeks away, then comes Christmas then comes 2017! Life is about to get real busy for everyone with all the holiday shenanigans and before we know it, we will all be thinking about our 2017 New Year resolution. Maybe some of you have already started thinking about your goals for the coming year which is great, but why wait? Losing weight is the number one New Year resolution made and only about 75 percent of people maintain that goal for one week and it steadily decreases as the weeks go on. Don’t be a statistic. Don’t let the stress and temptations of the holidays  make you set a weight loss resolution. Losing weight or getting healthier can start any day of the year. There is nothing magical about January 1st so why not start now? If you are looking for help or accountability please reach out to me! I have many tips and tricks of how to start a sustainable healthy lifestyle while still living your life.

If you haven’t already known, I absolutely love ice cream! I don’t care what time of the year it is, ice cream is always my go to treat. With being lactose intolerant I pretty much cut out all ice cream until I found paleo ice cream recipes existed (and now Arctic Zero) and life is whole again. Fall isn’t over yet so I am pumpkining on!

Pecan Pumpkin Ice Cream

Ingredients

  • 1 can full fat coconut milk
  • 1 egg
  • 1/4 cup raw honey
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 cup pumpkin puree
  • 1/2 cup pecans (optional)

Method

  • Blend coconut milk, honey, vanilla extract, cinnamon and pumpkin puree in a blender until smooth.
  • Transfer the mixture to a small sauce pan over medium heat and whisk in the egg. Bring to a boil stirring occasionally.
  • Pour the mixture into a mixing bowl, cover and place in fridge to cool for at least an hour.
  • Once cool, stir in pecans and pour mixture into a bread pan and freeze for at least two hours. If you have an ice cream maker, once cool pour the mixture into the ice cream maker and follow directions for the maker.
  • Let sit out for 30 minutes before serving.

 

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