This ice cream has everything of a pumpkin pie except the pumpkin: carrot juice gives it its orange colour and its sweetness, and the spice blend does all the rest. Cashews and young coconut flesh bring the creamy texture, honey the roundness, and the chopped pecans, added at the end, recall the crunch of a pie crust. It can be made with or without an ice cream maker. A good way to stretch the ice cream season as the days get shorter.
Raw pumpkin pie style ice cream with pecans
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Ingredients
- 240 ml freshly pressed carrot juice
- 40 g young coconut flesh, well packed
- 65 g cashew nuts
- 120 ml runny honey
- 1 1/4 teaspoons pumpkin pie spice blend (ground cinnamon, ginger, nutmeg and cloves)
- 60 g chopped pecans, to fold in last
Method
- Blend all the ingredients except the pecans until you get a perfectly smooth cream.
- Chill in the fridge for 2 hours, then churn in an ice cream maker.
- Without an ice cream maker, pour the mixture into ice cube trays, let it set in the freezer, then blend the cubes in a blender until you get an ice cream consistency.
- Fold in the chopped pecans with a spatula, then serve straight away or keep in the freezer.
Tip
If the carrot taste seems too strong to you, replace a quarter of the juice with water: the spices then take the upper hand. No ready-made blend? Use 3/4 teaspoon of cinnamon, 1/4 teaspoon of ground ginger and a pinch of nutmeg and cloves. Take the ice cream out 10 minutes before serving; it will be easier to scoop.
For perfect ice cream every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or keeping an eye on how it sets in the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or granita), and in a few minutes the machine gives you a creamy, smooth texture with no ice crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about the raw pumpkin pie style ice cream
What are the ingredients for ice cream?
An ice cream is a liquid base, a fat for creaminess and a sweetening element. In this raw, plant-based version: 240 ml of carrot juice for the base, 65 g of cashews and 40 g of young coconut flesh for the creaminess, 120 ml of honey for the sweetness. The spices and chopped pecans then bring the character of pumpkin pie.
What spices are in pumpkin spice?
The pumpkin spice blend, or pumpkin pie spice, most often combines cinnamon, ginger, nutmeg and cloves, sometimes allspice. Cinnamon always dominates, while the others stay in the background. For this ice cream, 1 1/4 teaspoons is enough: if you make it yourself, keep cinnamon as the base and go very lightly on the cloves.
What does pumpkin spice taste like?
It has a warm, sweet and slightly spicy taste that brings to mind gingerbread and winter desserts. Despite its name, it contains no pumpkin: it is simply a spice blend. In this ice cream, it pairs very well with the sweetness of the carrot juice and the buttery side of the pecans.
Which ice cream has the fewest calories?
As a general rule, sorbets made from fruit and water are lighter than cream ices, which contain more fat. This ice cream sits between the two: carrot juice forms the base, but the cashews, coconut and pecans make it a nourishing treat. If you want to make it lighter, reduce the amount of honey and pecans, and serve it in small portions.
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