Vegan pumpkin coconut milk Ice cream with lime & nutmeg

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Summertime is ice cream time. I am sure everyone will agree. And fall time is pumpkin time. But these days I felt like that I didn`t want to wait for my pumpkin anymore. I wanted to make my own coconut milk pumpkin ice cream. It was time for the first pumpkin recipe on my blog!

I went to the health food store, because I knew that they sell pumpkin almost 365 days a year. Sure I knew that it would cost probably the double of the regular price when it is pumpkin season, but I was willing to take this sacrifice.

I don´t have an icing machine but it worked nevertheless. Pumpkin and coconut milk are a very good combination. Adding lime & nutmeg (just a hint) refine this ice cream. They make the taste special.

The ice cream will get hard in the freezer. It has then a crunchy and creamy consistence. So remember to take it out a while before serving!

Pumpkin pumpkin pumpkin – calabaza calabaza calabaza (in spanish- I adore this word)

p.s: I had a lot fun shooting this recipe. Someone had to eat the melted ice cream. That someone was me…DSC_0693

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Vegan coconut milk pumpkin ice cream with lime & nutmeg

Ingredients

  • 1 l creamy coconut milk
  • 1 pumpkin (I used Hokkaido)
  • lime juice
  • nutmeg (in a whole or grounded)
  • 1/2 cup (or less) agave syrup
  • 3 tbsp coconut flakes

Instructions

  1. Cut & core your washed pumpkin. You can leave the shell when you use a Hokkaido pumpkin. Cook it until it is soft. Give it into a sieve and let cool for a moment.
  2. During pumpkin cooling time beat the creamy coconut milk until foamy.
  3. Add agave syrup. You can add as much as you want. Depending on how sweet you like it (I added about 1/2 cup)
  4. When pumpkin is cooled puree it until totally fine. Add it to the coconut milk and mix until all ingredients are combined.
  5. Finally add 2 tbsp of lime juice, a pinch of grounded nutmeg & coconut flakes. Mix everything well.
  6. Use a big flat baking dish. Cover the ice cream with cling film and leave it in the freezer for a few hours ( at least 2).

Listo! I hope you enjoy the recipe and let me know when you tried it out.

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