Yesterday was a day when all I could think about was pumpkin pie.
I mean… Who doesn’t love pumpkin pie?
With the perfect texture, color, and flavor, it’s the perfect fall dessert.
Plus, it’s made with a vegetable. That makes it even better in my book.
But I realized I had no ice cream to serve while making my pumpkin pie.
That’s when the light bulb went off in my head: Why not make ice cream that tastes like pumpkin pie?
So, I got to work on my new idea. I had some full-fat coconut milk, a cabinet full of warm spices, and some plain almonds to use.
I wanted to add the almonds to the ice cream to give it that crusty texture because when I say pumpkin pie, I want to taste all that delicious pumpkin pie in the ice cream.
I know I have a love-hate relationship with sugar. But when it comes to ice cream, you need a pretty intense sweetness in the base.
So I came up with a solution. I used a combination of coconut sugar and Sukrin Gold.
Coconut sugar contains minerals and vitamins and has a low effect on blood sugar levels, making it a healthier alternative to regular sugar.
Sukrin gold is a natural, low-calorie sweetener made from natural sources. However, I use it cautiously because it can still trigger the sweet tooth.
The result was nutritious and delicious ice cream. It contains half a kilo of pumpkin, healthy natural fats from coconut, and a great sugar alternative.
On top of that, it only has 7 grams of carbohydrates and 140 calories per 100 grams.
I have to say. I was pretty excited about this experiment. And I’m happy to report that it was a success.
I plan to have another bowl for lunch (because it’s a veggie ice cream, right?).
So, give this ice cream recipe a try the next time you crave pumpkin pie.
Satisfy the desire!
Pumpkin Pie Ice cream
Ice cream base
- 500 G organic hokkaido pumpkin one small or half a big
- 1 tsp coconut oil
- 2 can full fat coconut milk (800 ml)
- 150 G coconut sugar/maple syrup or golden sweetener of your choice I used half coconut sugar/ half sukrin gold
- 1 tbsp cinnamon
- 1 tsp ground vanilla/ or beans from 1 pod
- 1/2 tsp cardamom
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- A pinch of salt
- 100 g almonds
- Preheat oven to 200 °C/400 °F. Rinse and clean your pumpkin very carefully and cut it in half. Scoop our seeds and rub the inside with coconut oil. Place inside down and roast in the oven for approximately 30 min until tender. Remove from oven.
- Turn down oven heat to 150 °C/300 °F and roast almonds for 20-25 min until golden inside. Set a side to cool and chop them up. In a blender combine all of the ingredients besides the almonds and blend for 2-3 minutes until you have a smooth and creamy base. Transfer into a bowl and place in the fridge overnight or until completely cool (speed up process and place in the the freezer for 1-1,5 hr).
- Next step is to transfer the ice cream base into an ice cream maker and process according to the manufacture’s directions. It took me about 40-45 min. When complete pour the ice cream into a freeze prove container and swirl/fold in the chopped almonds. Cover the ice cream and place in the freezer to become completely firm.
- Remove ice cream at least 15 min prior serving to get the perfect texture. You can serve the ice cream with extra chopped almond or a tbsp of nut butter and maybe a splash of maple syrup or coconut cream. Enjoy!