Hope you don’t mind yet another pumpkin recipe! I came home the other night craving a piece of the leftover pumpkin pie, but when I got home it was gone! This recipe came about as a result of my pumpkin pie craving and the fact that I still had some pumpkin puree to use up. I think I lucked out though because this ice cream might even be better than the pumpkin pie I missed out on! And what’s even better is that this recipe is quick, easy and doesn’t require an ice cream maker!
The first thing you do is combine all ingredients in your blender, except for the pumpkin puree and stevia (if using), and blend until smooth. Pour into ice cube trays (or something similar – this is what I use for everything), and freeze until hard (about 1-2 hours in my deep freeze). When you are ready to eat your ice cream, bring the frozen cubes out for about 10 minutes to soften slightly and throw back in your blender with the pumpkin puree and serve. Easy peasy!
- 1.5 c raw cashews, soaked 6-8 hours, rinsed and drained
- ¼ c yacon syrup
- 1 tbsp Frontier vanilla flavour or ground vanilla beans
- 3 tbsp coconut oil, melted
- pinch fine sea salt
- 1 can full fat coconut milk
- 4 tsp pumpkin pie spice (this is my favourite, though only available seasonally)
- 1 c pumpkin puree (not pumpkin pie filling)
- optional: liquid stevia, to taste
- Blend all ingredients except pumpkin puree and stevia in blender until completely smooth.
- Pour mixture into ice cube tray or something like this and pop into the freezer until frozen (1-2 hours in my deepfreeze)
- Before serving, bring out frozen cubes and let sit at room temperature for about 10 minutes.
- Put cubes into blender and blend with pumpkin puree until reaching a soft serve consistency. Add stevia if desired. (You may need to use your tamper if your blender came with one - otherwise if you blender is having a hard time just wait a few more minutes for the frozen cubes to soften a little more before blending again). Serve immediately.