Tis the season to be ‘Pumpkin-Y’ ………. At the moment, I can’t get enough of all the varieties of squashes and chose to make a dessert out of my last batch of pumpkin. It’s a simple recipe with minimal pre-thought (just a few hours prior to serving to marinate the pumpkin with the spices and maple syrup & freeze.)
I peeled, de-seeded and chopped up my pumpkin and meanwhile I added cinnamon and nutmeg into a bowl with ample lashings of my favourite Maple syrup. I then added in the chunks of pumpkin and mixed well together so each piece was well covered.
I left the pumpkin to marinade in the fridge for a couple of hours or so, then placed it in the freezer for 2 hours…
Pumpkin Ice Cream then added my homogenizer attachment to my Champion Juicer and placed the now marinated chunks of pumpkin through the homogenizer to create the ice-cream affect…….. (you could also blend it all up but the result may not be quite as smooth in texture)…….
I simply topped with some ‘quick-make’ raw chocolate sauce using 2 T raw cacao powder and 1 T maple syrup and poured some over the served ice-cream. You could add more sweetener if needed but I found the marriage of the spices, pumpkin and chocolate to be perfect for my tastes…..
Enjoy!
Source: http://rawloulou.blogspot.ca/
