Chocolate ice cream

Steps

1. Preheat oven to 200°C then cut the pumpkin in half then scoop out the seeds and stringy bits.
2. Place cut side down on a baking try and bake until flesh can be pierced easily by a knife, 45 mins to an hour.
3. To make the condensed milk in a sauce-pan combine milk and sugar. Bring to a boil and let simmer to reduce by two-thirds, around 30 minutes.
4. Let the condensed milk cool for at least 2 hours in the fridge.
5. Once pumpkin is cool enough to touch scoop out the flesh and blend in batches in the blender until smooth.
6. Pour the cream parts of the coconut cream into a large bowl and whip until stiff peaks form.
7. Add all remaining ingredients and fold together.
8. Chill in the freezer for at least 5 hours, or until solid.