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This ice cream was born in a very unlikely time of year. I certainly am not CRAVING cold treats, living in the chilly northwest assures that! But I needed to do two things: clear my ice cream maker’s bowl out of the freezer for the season, and make my ridiculously picky son a nutritious snack.
And as is sometimes the case: I got lucky. REALLY lucky.
One taste of this luscious ice cream will send you spinning into dessert heaven and you will wonder how something so darn easy and with a vegetable as a first ingredient could be so darn delicious. But it is. And you should make this…now! Think pumpkin pie a-la-mode!
Here are some mix in ideas that I had: candied pepitas, toasted pecans, cacao nibs, chocolate, dried cranberries, raisins, or maybe some Paleo toffee!
INGREDIENT NOTES: Lucuma powder is most likely a new ingredient for you. In some instances, it adds a decidedly butterscotch flavor to foods. It really shines in this ice cream, but the ice cream will still be yummy without it. I have been testing recipe for Ricki’s new cookbook, and have used this in some pretty amazing Butterscotch Blondies of hers!!
It is also worth noting that the water content of your pureed pumpkin or squash will effect the creaminess of this. The more water, the more ice crystals in the ice cream…therefore less creamy (think snow cone). Try and use the driest puree you can (cooking some of the water out is always an option!) In this batch, I used some fresh roasted butternut squash which is generally a much drier squash. Some cans I pen are stiff and dry, while others are more soft and pliable. Lots of variables!
I also know some of you will ask, using light coconut milk is totally fine! But know that in doing so, you are adding more WATER to the mixture, and the end result will not be as creamy (same concept as the squash puree!).
- 1½ cups pumpkin, or winter squash puree (I have used Sugar Pie and Butternut)
- 1 can full fat coconut milk (see notes above)
- ½ cup palm sugar
- 2 tablespoons lucuma powder (optional, but this lends an unbelievable butterscotch flavor to the end product!)
- 2 teaspoons vanilla extract
- 1½ teaspoons cinnamon
- ¼ teaspoon liquid vanilla stevia (or 3-4 tablespoons more palm sugar)
- Place all ingredients in a blender or food processor and whir until smooth.
- Incidentally, at this point, it is like a thick creamy pumpkin pudding!
- Place into your ice cream maker and follow the manufacturers instructions.
This recipe was shared with Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Hearth & Soul, GF Wednesday, Whole Foods Wednesday, Real Food Wednesday, Kids in the Kitchen, Healthy 2Day Wednesdays, Allergy Friendly Fridays, Pennywise Platter.Thank Your Body Thursday, Simple Lives Thursday, Keep It Real Thursday, Fresh Bites Friday, Freaky Friday, Whole Foods Friday, GF Friday, Wellness Weekend, Healthy Vegan Fridays, Fill Those Jars Friday, Simple Meals Friday, Fight back Friday, Seasonal Celebration Sundays, Monday Mania, My Meatless Monday, GF Monday, Make Your Own Monday, Natural Living Monday, Tasty Traditions, Raw Foods Thursday, Pennywise Platter, Grateful GAPS Holiday Foods
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
I’ve never used or had lucuma powder, but it’s on my list of things to try! Your ice cream looks wonderful, Tessa!
Megan
It’s fun to play with Megan!
Gorgeous ice cream, Tessa! I know I would love it. Time to get some lucuma powder. I’ve been wanting to for recipes of Ricki’s for some time anyway.
Thanks for this recipe, dear.
Shirley
I am sure you would too…i am hoping the lucuma powder doesn’t scare people off! It is an unusual ingredient not found in most people’s pantries….
I just bought some lucuma powder, something I had never heard of! Thanks for expanding my horizons! As soon as it comes in, I’ll be making this for my daughter (and me)!
This sounds wonderful. Can’t wait to try it (maybe this weekend???)
Please do Anne…then come back and report!
Looks wonderful!
Ooh, yum! I have not made any pumpkin ice cream yet this year. I should do so soon, though—we love ice cream year round here.
Wow. This sounds awesome! Excited to learn about Lucuma powder.
Thanks so much for linking up to “Simple Meals Friday”. Hope to see you again next week!
http://littleowlcrunchymomma.blogspot.com/2012/11/simple-meals-friday-7.html
I was interested to learn about lucuma powder as I had never heard of it before. It sounds like a delicious ingredient. I really like the idea of a pumpkin ice cream – it sounds wonderful!
I have got to get my hands on this lucuma powder!! Can’t wait to expand my cooking!!
Your ice cream looks amazing and something that we have been missing! Got it tweeted and pinned!
I love this. I’m sharing this with the peeps this week at Keep it Real Thursdays! See you there.
Time to hunt down some lacuma powder- this recipe sounds and looks so delicious! Thank you so much for sharing this with us at Seasonal Celebration Sunday! Happy Thanksgiving! Rebecca x
Ok, so I made this today. Yum, yum, yum!! I even found some lucuma powder online. It was such a nice addition! This ice cream is creamy, flavorful, rich, and satisfying, even for those of us who are used to milk-based ice cream. Thanks!
Angie@ConsciousEatery
Yay Angie! We had some for thanksgiving too! Thank you for letting me know!
I am an ice cream freak. This looks so good!
This sounds delicious! Lucuma powder sounds interesting.
Thanks for sharing on Natural Living Monday!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
This sounds great – I was able to glean from a local pumpkin patch after Halloween so this give me something besides pumpkin soup, pie, cookies and bread to fix!
I would love to have you share this on Thursday at Tasty Traditions: http://myculturedpalate.com/
I am so in need of pumpkin recipes. Love this one.
Thanks Rachel! Hope you try it soon!
Looking forward to making this tonight. I don’t think lucuma powder is available to me as I’ve never heard of it but would pumpkin pie spice suffice? I’m also subbing out stevia/sugars with raw honey (Paleo here!) so I hope it’ll come out nicely. This is my first ice cream with the new maker I got for xmas, so I’m excited to try it!
Sure….the flavors will be different…palm sugar is more Maple-esque than honey. Pumpkin spice would be good too…as long as you like it! Let us know how it turns out…recipes with so few ingredients can be tricky with subs, so would love to know if yours works!