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Pumpkin Ice Cream
Course: DessertsCuisine: VeganDifficulty: MediumServings3
servingsPrep time10
minutesCalories150
kcalTotal time8
hoursThis Pumpkin Ice Cream recipe offers a unique, vegan twist on traditional fall desserts, combining the richness of pumpkin with the subtle flavors of herbal tea. Perfect for health-conscious individuals or those with dietary restrictions, this ice cream is dairy-free and loaded with nutrients from pumpkin. The innovative use of frozen tea and pumpkin puree cubes creates a creamy texture without the need for heavy cream. Easy to prepare with minimal active time, this recipe requires a high-performance blender to achieve its smooth consistency. Customizable with different teas and toppings, this pumpkin ice cream is an ideal way to enjoy the flavors of autumn in a refreshing, guilt-free treat.
Ingredients
1 cup (240 ml) herbal tea
1 cup (245 g) canned pumpkin puree
1/2 cup (120 ml) canned full-fat coconut milk
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
2-4 Tablespoons (30-60 ml) maple syrup
Directions
- Brew herbal tea and cool to room temperature.
- Freeze tea, pumpkin puree, and stirred coconut milk in separate ice cube trays overnight.
- Add 6 frozen tea cubes, 6 frozen pumpkin puree cubes, and 3 frozen coconut milk cubes to a high-performance blender.
- Add spices and maple syrup.
- Blend on high speed for 2-3 minutes, using the tamper to push ingredients into the blades.
- Scoop into bowls and serve immediately with desired toppings.
Recipe Video
Notes
- Use complementary herbal teas like pumpkin rooibos, chai, or cinnamon.
- Standard ice cube trays work best for this recipe.
- Adjust maple syrup to taste, adding more for a sweeter flavor.
- For a coconut-free version, substitute frozen banana for coconut milk.
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