Roasted Pumpkin Ice Cream
This Roasted Pumpkin Ice Cream is sweet, creamy, and gently spiced like a pumpkin pie. Suitable for vegans and those following a Paleo diet.
- Contains Nuts
Prepared with
Ingredients
For the roasted pumpkin
- 16.28oz pumpkin (soaked in cold water overnight)
- 1 tbsp coconut oil (melted)
- 1/2 tsp ground sweet cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- Pinch sea salt
For the ice cream base
- 2.1oz cashews (soaked in cold water overnight)
- 14fl. oz full fat coconut milk (preferably no gums/additives)
- 3.15fl. oz cold water
- 2.8oz agave nectar or maple syrup
- 1/2 tbsp vanilla extract
- 2 tsp ground sweet cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- Generous pinch sea salt
Instructions
Step 1
Pre-heat the oven to 180°C then start preparing the ingredients for the roasted pumpkin. Mix together the pumpkin, melted coconut oil, spices, and sea salt in a large bowl until evenly coated. Place into the oven and roast for 40 mins, stirring halfway. Once cooked remove and place to one side to cool
Step 2
Drain and rinse the cashews thoroughly. Add to the Ninja pitcher along with the remaining ingredients. Run the MAX BLEND programme twice, scraping down the sides with a silicone spatula between blends
Step 3
Place into a medium sized, heavy-bottomed saucepan and place onto a low to medium heat. Bring to a gentle simmer, whisking periodically until thickened. This will take 20 to 30 minutes. Leave to cool for 5 minutes
Step 4
Add the cooled roasted pumpkin, along with the ice cream base, to the Ninja Pitcher then run the MAX BLEND programme and blend until smooth. Transfer to a suitable sized bowl then cover with cling film and leave to cool completely
Step 5
Add to your ice cream maker and churn as per the manufacturer's instructions. Serve with toasted chopped pecans and enjoy!