Pumpkin Custard Chocolate Brownie Trifle
Prep time
Total time
Serves: 2-3
  • 1 (14 ounce) can full fat coconut milk
  • 3 egg yolks
  • ¼ cup pureed pumpkin
  • ⅓ cup raw honey, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ginger
  • pinch of salt
  • 1 bag of Goodbody Bake Goods Brownie Bites or Magic Brownies Bars (minus coconut topping)
  • chopped pecans, for topping (optional)
  • dark chocolate chips, for topping (optional)
  1. Place the coconut milk, egg yolks, pumpkin, honey, vanilla extract, cinnamon, nutmeg, ground cloves, ginger, and just a tiny pinch of salt in the food processor or blendtec (like I used) and puree until completely smooth.
  2. Pour into your ice cream maker and churn until you have smooth and creamy custard.
  3. Now pull out a pretty glass or be lazy and put it in a bowl. Add some brownies, then custard, then brownies, then more custard. Top with chopped pecans and chocolate chips.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/pumpkin-custard-chocolate-brownie-trifle/