Coconut pumpkin ice cream

Fall is in full effect here in Northern California so why not roast one of our home grown pumpkins and make it into ice cream? ๐ŸŽƒ๐Ÿจ๐ŸŽƒ
Today’s recipe:
1 medium roasted pumpkin (about 4 cups cooked)
3 cans of Trader Joes lite coconut milk
1 1/2 cups of coconut palm nectar
1 1/2 tsp vanilla extract
1/2 cup of dried shredded coconut
1 cup chocolate chips

Toss all ingredients into your blender or a large bowl and use a hand blender. Blend till smooth. Toss in your ice cream maker till it’s firm. Serve. Enjoy. Yum!


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