Paleo Pumpkin Ice Cream Bars
Paleo pumpkin ice cream in a chocolate shell make for the perfect fall treat on a warm day!
Servings: 8 bars
Ingredients
- 1 cup paleo chocolate, melted
- 1 can high quality coconut milk
- 1 cup pumpkin purée
- 2 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 1 cup pitted dates (soaked in hot water for 5 minutes to soften)
Instructions
- Cover the bottom and sides of a candy bar mold with melted chocolate (I find using a clean paint brush to be the easiest method). Place in the freezer to harden. Cover any bare spots with more chocolate (I hold my mold up to the light to see the thin spots).
- Meanwhile, blend the rest of the ingredients until smooth. Scoop the ice cream into the chocolate molds. Add more melted chocolate on top (going all the way to the edge to seal the ice cream inside) and place in the freezer overnight.
- Carefully remove the bars from the mold, let sit on the counter for 10 minutes to thaw slightly, and enjoy!