Ingredients 2 cups coconut cream 1 cup pumpkin puree 2 tablespoons coconut oil 1 cup sugar 1 cup coconut cream 2 teaspoons cinnamon ½ teaspoon ginger ½ teaspoon nutmeg Caramel 2 tablespoons coconut oil 1 cup sugar ¼ cup coconut milk Instructions 1. Add the two cups of coconut cream to the bowl of a standing mixer and place in the fridge or freezer to chill. 2. In a medium sauté pan, combine the coconut oil, sugar and coconut cream. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let cool slightly. 3. Add the warm coconut caramel mixture to the pumpkin puree and whisk to combine. Let the combination cool. I would put it in the fridge to help things along. 4. In the same pan, add the coconut oil and sugar. Let the sugar start to melt and be sure to stir with a wooden spoon. When the caramel is really hot and the sugar has melted quite a bit, add the coconut milk. Be careful! It will bubble up and splutter a bit. Just keep stirring and lower the heat a little if you need to keep it from bubbling over. 5. So unlike normal caramel where you don’t want it to seize up- with this you do! You are looking for crunchy caramel granuals, not smooth caramel sauce. 6. So as soon as the coconut milk has either absorbed into the mixture or cooked off, just take the pan off of the heat. Stir every so often so that it doesn’t stick to the pan. 7. Now you will want to whip the chilled coconut cream to as stiff of peaks as you can manage. 8. Then fold in the chilled pumpkin mixture to the whipped coconut cream. 9. Ice Cream Maker Instructions: 10. Add this to an ice cream maker and freeze according to the manufacturers directions, adding the caramel crunch in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving. 11. No Ice Cream Maker: 12. Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the caramel crumbles in. Cover with Saran wrap and freeze for at least 10 hours before serving.