If you go on Pinterest these days, you’ll see your feed full of pumpkin recipes, haha, but I wanted to create something different than what I’ve made last year, like this semi-raw pumpkin pie with vegan caramel (which is super yummy by the way!) or these pumpkin and cranberry muffins (very moist), so I was trying to think of what to make, and then it hit me: ice cream!
I know summer is kind of over in this part of the world, but there are still some nice days to enjoy one last bit of summer. Or if you’re living in California, with this crazy drought weather, you want something to col you down. By the way, it was announced recently that this is the 4th year of severe droughts in California, a crazy effect of climate change is that the weather goes crazy, and this is definitely one effect. Yikes! I hope more people think seriously about what we, as consumers, are doing to our planet, our home, and how everything we buy has an impact, so why not make it a better one? 😉
Since it is pumpkin season right now, why not visit a local organic farm and buy a few Pie Pumpkins (that’s the name of it, they are a small variety of pumpkin used to make pies, much more convenient than the huge Jack-O-Lantern). You’ll support local economy, organic agriculture, and have a positive impact on the environment since your pumpkin won’t be traveling miles and miles to get to you. Plus, it’s always nice to talk to the farmer, get to know them, and know where your food comes from and the values you might share with the farmers.
So, once you have your pumpkin, you’ll need to bake it ahead of time, which is great because you’ll be able to make a few recipes with just one small pumpkin. You can also package some of it and freeze it for later use (helloooo pumpkin smoothie!).
To bake your pumpkin, simply cut in half, from the top to the bottom, then cut each half in half again. Using a tablespoon, remove the seeds (you can use these to roast in the oven with a bit of spices, it’s delicious, and a great way not to waste anything! Plus, pumpkin seeds are a great source of magnesium, zinc, and essential fats. Roasting them yourself is better than buying them pre-roasted as these will have been roasted at much higher temperatures and loose most of their benefits). Cut the pumpkin into several large chunks, and put on a cookie sheet lined with parchment paper. Bake at 375F for about 60-90 minutes, depending on how big the pieces are. Bake until cooked through and tender.
Once you have your baked pumpkin cooled down, you’ll be able to use it in many various ways (it’s also a healthy treat for your pets, try adding a teaspoon of it in your dog’s food or cat’s food once in a while for added minerals and fibres).
*Note: The peanut butter could be replaced with almond butter, or pumpkin butter for a nut-free ice cream. Also, this uses rice cream, a product that is very popular in most health food stores, a great replacement to dairy creams and soy creamers. There are also other varieties that could be substituted like cashew cream, millet cream, oat cream, etc. The choice is yours.
No Churn Pumpkin Peanut Butter Ice Cream | Vegan, Gluten-Free
A great way to use your baked pumpkin! Make this simple recipe for an easy no churn pumpkin peanut butter ice cream, naturally healthy, and delicious!
- 1 cup baked pumpkin (instructions in article)
- 1/4 cup natural peanut butter
- 3 Tbsp maple syrup (medium)
- 200 ml cashew milk or coconut milk
- 1/2 tsp pure vanilla extract
- 1/8 tsp sea salt
- Put everything in a food processor (or mini food processor), and blend until very smooth.
- Pour in a freezer-friendly container, cover with a plastic film (touching the ice cream in order to avoid ice crystals forming over it).
- Put in freezer for at least 2 hours.
- If it's too hard when you take it out, just leave on the counter for 30 minutes to soften, and use an ice cream scoop or spoon to form nice ice cream balls.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 299kcal | Fat: 17g | Saturated fat: 3g | Sodium: 364mg | Potassium: 474mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 22g | Protein: 8g | Vitamin A: 4940% | Vitamin C: 5.2% | Calcium: 59% | Iron: 1.1%