- Hide menu
Ready for Fall flavors but not quite ready to let summer slip away? This raw ice cream is the perfect bridge between the two seasons. Pecan Cranberry Pumpkin Ice Cream is an out-of-its-gourd frozen dessert experience. This ice cream pays homage to the beautiful Autumn that is quickly coming upon us. I am a pumpkin lover and I think my craving for pumpkin intensifies as the Fall season approaches. I know that this wonderful gourd is soon to be available and knowing that its ”season” comes and goes in the blink of the eye, I start dreaming up new recipes. Perhaps there’s truth to the whole “absence makes the heart grow fonder” thing after all. This recipe consists of pure pumpkin puree, whole foods and a blend of warm, seasonal spices like nutmeg, cinnamon, ginger and a hint of clove.
This morning as I was removing the ice cream batter from the machine, I decided I needed a taste tester! I mean, after I took a few bites and my eyes rolled back into my head, I knew it was a winner but it always helps to get other opinions. Before, I ever release a recipe on this site, I try to get multiple testers so I can fine tune the recipe if need be. But unfortunately my loving husband is out-of-town. But! Ruben, our electrician is working here today!! I can use him as my guinea pig! hehe So, I went on the hunt for Ruben and had him come into the kitchen to try the ice cream. He took a spoonful and his eyes lit up after swallowing it. He ended up devouring a whole bowlful. He laughed that he was eating ice cream for breakfast, but the scraping spoon sounds, lip smacking and empty bowl in the sink assured me that this recipe was a winner.
A side story about my ice cream dish. Last weekend, I had the pleasure of meeting one of our Nouveau Raw subscribers. Hmm, the word subscribers sounds so impersonal… she has become a wonderful friend over the past year. Her name is Jana and is from Switzerland. She is on her way to attend Living Light Culinary Art Institute! I am so excited for her. As she was making her way there she stopped in Portland for a few days and we made arrangements to meet for lunch. Bob and I drove in and we all had a wonderful time over a wonderful raw lunch at the Blooming Lotus. We invited Jana to come stay with us that evening and she did just that. She came bearing several gifts and a set of these gorgeous ice dishes was one of them. She must have caught on to my love for dishware. hehe So, today I had to make a special ice cream just for these bowls. I think they complement one another, don’t you? Many thanks once again Jana and many, many blessings on your journey!
The photo to the right is a Pecan Cranberry Pumpkin Ice Cream Float. I used raw almond milk… so easy, so scrumptous!
I wanted to show you how small I chopped the cranberries.