Pumpkin Ice Cream With Coconut Caramel and Praline Pecans
[Vegan, Grain-Free]

To Make the Coconut Caramel:

1. In a small pot, combine 1 can coconut cream, and 6 tablespoons of coconut sugar.
2. Bring to a boil, reduce heat, and simmer for 15-20 minutes, stirring often, until light amber in color. Let cool.
3. Divide the caramel sauce by setting aside 2/3 cup for the ice cream, and the rest for drizzling on top.

To Make the Pecan Praline:

1. Preheat oven to 350°F.
2. Mix 1 cup of pecans with 1 tablespoon maple syrup, 1 teaspoon pumpkin spice, and a pinch of salt. Bake for 8-10 minutes. Let cool, and roughly chop.

To Make the Ice Cream:

1. In a medium bowl, add 2/3 cup pumpkin purée, 2/3 cup coconut caramel, 2 tsp cinnamon, and mix. Remove the can of coconut cream from the fridge, and carefully scoop out the solid part, leaving the remaining liquid for some other use.
2. Using a hand mixer, whip the cream for 5 minutes, or until stiff peaks form.
3. Combine the whipped cream with the pumpkin pure mix from step 1.
4. Scoop mixture into a gallon ziplock bag, squeeze out as much air as possible, and lay flat on a tray. Freeze for about an hour.
5. Remove the frozen ice cream, and break into pieces. Place in food processor, and blend. You may need to add a bit of coconut milk to help blend until you get a soft serve consistency.
6. You can freeze again, or serve as is, topped with the praline pecans, toasted coconut chips, and drizzled with the remaining coconut caramel.