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I am temporarily boycotting ice cream scoops! To add a little flare to your favorite ice cream, try using silicone molds. I recommend silicone because it is very easy to pop out the ice cream shapes. Plus this is a great time saver. Have you ever been in charge of serving ice cream at gathering. It’s time-consuming and messy.
I used this mold which creates 6 perfect, dessert sized ice cream treats. From there you can decorate them to compliment your function or celebration. I also used part of the ice cream batter in another mold that I picked up at the Dollar Store… little pumpkins. Another fun way to enjoy this recipe!
In the photo to the right, I used a fruit leather, called Raw Pumpkin Spiced Butternut Wraps. I will be sharing that recipe with you tomorrow. There is also Raw Chocolate Ganache drizzled on top. But you can be as creative as you wish, most of all, just have fun !
The ice cream turned out creamy and has the perfect balance of pumpkin pie spice. I will include some links below to help you out no matter were you are in your journey of eating healthy. I realize that sometimes it can be a real challenge to find fresh Young Thai Coconuts. So you will find a link for instructions on how to make it raw or which canned product I would recommend if you go that route. I honor you as you take steps towards a healthier eating lifestyle. If you plan on using canned coconut milk, I recommend using the full fat version. Chill in the can in the fridge overnight, and don’t shake the can. The thick cream will rise to the top of can providing you with a very thick cream, and a liquid below it. Use the thick cream part only and save the liquid for your next smoothie or creation.
The same goes for the pumpkin puree. I will show you how to make it raw technique but if you choose to purchase canned pumpkin puree, always look for the following… organic, no added ingredients and in a BPA-free can. Do you best.
I hope you enjoy this recipe. Please let me know if you try it out, I always enjoy reading the feedback.
Yields 2 3/4 cups batter