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Raw Pumpkin Pie Ice Cream

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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.

 

Raw-Pumpkin-Pie-Ice-Cream17Ingredients: yields 2 3/4 cups batter

Preparation:

  1. In the blender, combine the pumpkin puree, coconut milk, almond butter, agave and pumpkin spice.  Blend until creamy.
  2. Pour into the ice cream machine for 15 minutes.  This ice cream thickens quickly.  
  3. Pour into desired container and freeze.
  4. Remove from the freezer 10 minutes before serving to soften it a bit.  
  5. Store leftovers in freezer for up to 2 weeks.  After that the flavors might start to fade.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Freeze the ice cream in ice-cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
  4. Pour ice cream into a freezer-safe container and stir occasionally as it freezes.

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2 thoughts on “Raw Pumpkin Pie Ice Cream

  1. Jesse Gabriel says:

    Hallo Amie-Sue.

    Oh Amie-Sue, nicht schon wieder so ein leckeres Rezept, wo soll das noch hinhegen, sie übertreffen sich immer wieder auch mit der Präsentation, wunderschön!

    Viele Grüße,
    Jesse

    • amie-sue says:

      Google translation…

      Hi Amie Sue.

      Oh Amie Sue, not again such a delicious recipe, where is this going hinhegen, they meet again and again with the presentation, beautiful!

      Best regards,
      Jesse

      _______________________

      Good day Jesse. Always a pleasure to hear from you. Thank you so much for the kind words. I hope you are doing well. Stay warm! amie sue :)

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