On a recent trip to Costco, I purchased a copy of Paleo Indulgences, a cookbook filled with some very delicous-looking recipes even I would love to try. This “ice cream” is dairy-free and sugar-free, two very important characteristics of Paleo.
Check this out! I loved it! It tastes like a cold, crust-less pumpkin pie, and I imagine one might have more room for this dessert over pie after indulging in a turkey dinner with all the trimmings. As the recipe suggests, this would taste good topped with a few chocolate chips–or carob chips.
- 1 can (14 oz.) coconut milk
- 1 cup canned or fresh pumpkin
- 2 teaspoons pure vanilla extract
- ⅓ - ½ cup pure maple syrup (depending on how sweet you want it)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Place all ingredients in a bowl and combine. Refrigerate until cool, for about an hour.
- Pour the mixture into a prepared ice cream maker and follow manufacturer's instructions for your machine.
- Scoop into serving dishes and enjoy!
Et cetera: Daughter #2 and her husband have a habit of eating Paleo. I admire them for their healthy-eating ways. They are not die-hard Paleo afficionados, but they do a pretty good job of it. I just can’t give up my authentic Mexican food, but I could eat this way for a few days at a time. And I do when I go for a visit. Daughter #2 has a gift I’ve never had–I believe she could make ramen noodles taste gourmet!