Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. It is deliciously sweet and gives this ice cream a beautiful creamy texture.
250g cinnamon roasted pumpkin (cut pumpkin into chunks, sprinkle with cinnamon & bake, easy)
500ml coconut cream
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla powder or few drops vanilla extract
1/4- 1/2 cup of maple syrup- start with 1/4 cup and add more if you like it sweeter (or stevia to taste for a sugar-free option)
Purée pumpkin & coconut cream together in food processor, add remaining ingredients and blend to combine. If you have an ice cream maker, I am very jealous, you can use that now. If not, just pop it in a container in the freezer for about 4-5 hrs until set well and re-blitz it in the food processor just before serving to make it smooth and creamy.