Desserts

Roasted Pumpkin Ice Cream

Step 1 of 5

Pre-heat the oven to 180°C then start preparing the ingredients for the roasted pumpkin. Mix together the pumpkin, melted coconut oil, spices, and sea salt in a large bowl until evenly coated. Place into the oven and roast for 40 mins, stirring halfway. Once cooked remove and place to one side to cool

For the roasted pumpkin

465g pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

60g cashews (soaked in cold water overnight)
400ml full fat coconut milk (preferably no gums/additives)
90ml cold water
80g agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

For the roasted pumpkin

16.28oz pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

2.1oz cashews (soaked in cold water overnight)
14fl. oz full fat coconut milk (preferably no gums/additives)
3.15fl. oz cold water
2.8oz agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

Step 2 of 5

Drain and rinse the cashews thoroughly. Add to the Ninja pitcher along with the remaining ingredients. Run the MAX BLEND programme twice, scraping down the sides with a silicone spatula between blends

For the roasted pumpkin

465g pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

60g cashews (soaked in cold water overnight)
400ml full fat coconut milk (preferably no gums/additives)
90ml cold water
80g agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

For the roasted pumpkin

16.28oz pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

2.1oz cashews (soaked in cold water overnight)
14fl. oz full fat coconut milk (preferably no gums/additives)
3.15fl. oz cold water
2.8oz agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

Step 3 of 5

Place into a medium sized, heavy-bottomed saucepan and place onto a low to medium heat. Bring to a gentle simmer, whisking periodically until thickened. This will take 20 to 30 minutes. Leave to cool for 5 minutes

For the roasted pumpkin

465g pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

60g cashews (soaked in cold water overnight)
400ml full fat coconut milk (preferably no gums/additives)
90ml cold water
80g agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

For the roasted pumpkin

16.28oz pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

2.1oz cashews (soaked in cold water overnight)
14fl. oz full fat coconut milk (preferably no gums/additives)
3.15fl. oz cold water
2.8oz agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

Step 4 of 5

Add the cooled roasted pumpkin, along with the ice cream base, to the Ninja Pitcher then run the MAX BLEND programme and blend until smooth. Transfer to a suitable sized bowl then cover with cling film and leave to cool completely

For the roasted pumpkin

465g pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

60g cashews (soaked in cold water overnight)
400ml full fat coconut milk (preferably no gums/additives)
90ml cold water
80g agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

For the roasted pumpkin

16.28oz pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

2.1oz cashews (soaked in cold water overnight)
14fl. oz full fat coconut milk (preferably no gums/additives)
3.15fl. oz cold water
2.8oz agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

Step 5 of 5

Add to your ice cream maker and churn as per the manufacturer’s instructions. Serve with toasted chopped pecans and enjoy!

For the roasted pumpkin

465g pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

60g cashews (soaked in cold water overnight)
400ml full fat coconut milk (preferably no gums/additives)
90ml cold water
80g agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

For the roasted pumpkin

16.28oz pumpkin (soaked in cold water overnight)
1 tbsp coconut oil (melted)
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Pinch sea salt

For the ice cream base

2.1oz cashews (soaked in cold water overnight)
14fl. oz full fat coconut milk (preferably no gums/additives)
3.15fl. oz cold water
2.8oz agave nectar or maple syrup
1/2 tbsp vanilla extract
2 tsp ground sweet cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
Generous pinch sea salt

Compatible with

Ninja 3-in-1 Food Processor with Auto-IQ

Ninja Food Processor with Auto-IQ

Ninja Foodi Zerostick Sauce Pan

Allergies

Tip: Allergy Advice

Cooking mode

For the roasted pumpkin

For the ice cream base

For the roasted pumpkin

For the ice cream base

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

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