The closer we get to the middle of fall, the more you want something pumpkin.
We have already cooked soups, pasta too, today it’s ice cream time. Yes, you heard right!
Today we will cook pumpkin ice cream. It looks simply amazing, is fragrant and very tasty.
Pumpkin for ice cream is best baked, but those who want to save time can easily use pumpkin puree.
In my ice cream, I use coconut milk. It softens the vegetable flavor of the pumpkin, giving the ice cream a special tenderness in taste.
Just a wonderful ice cream! With just enough sweetness due to the inclusion of dates and a thickness thanks to the cashews.
If you, like me, do not want ice crystals in your ice cream, I strongly advise you not to omit the starch from the recipe.
It is thanks to the starch that you will get a perfect velvet texture to your dessert. Now it’s time to go back to the kitchen.
Ready? Set? Let’s go cooking!
We will need:
1 can of coconut milk
1.1 / 4 cups (1 cup -250 ml) of pumpkin puree
7-8 dates of large, soft dates
1/2 cup of cashew
1 tbsp. of molasses
1 tbsp. of tapioca starch (can be replaced with arrowroot), (I use 1/2 teaspoon of guar gum)
Cinnamon, dry ginger, nutmeg (to taste)
Soak the nuts for 2-3 hours. This step can be skipped if you have a powerful blender.
Bake the pumpkin at 165C / 325F, if there is no puree, add a little water, if your blender can not cope. Measure out 1.1/4 cups of pumpkin puree. Drain the water from the nuts.
Combine all the ingredients in the blender.
Pulse to a thick cream.
Pour into the container and put it in the freezer until it freezes.
Before serving, allow the ice cream to stand a little.
Now you can serve.
Very creamy, tender, sweet and healthy.