Pumpkin Pie Ice cream

Print Pin

No ratings yet

Pumpkin Pie Ice cream with Coconut Cream & Roasted Almonds

Course Dessert

Servings

Calories 91kcal

Ingredients

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

Instructions

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!

Notes

Adjust sweetness according to your pumpkin, they differ quite a bit, and remember that the warm base tastes very sweet compared to the finished ice cream.

Nutrition