Rebecca Wood
Be Nourished

Recipe

Pumpkin Ice Dream

Accompanying Newsletter: Pumpkin "Ice Cream"

Rachel Albert-Matesz has perfected a dairy-free ice cream recipe that you can easily make in your own kitchen. She uses coconut milk for it’s creamy rich flavor and texture.

1/3 cup water
2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder
1/4 to 1/3 cup honey or agave nectar
1/4 to 1/2 teaspoon pure stevia extract powder
1/8 teaspoon finely ground, unrefined sea salt
1 1/2 teaspoons apple pie spice or pumpkin pie spice
2 1/4 cups unsweetened, preservative-free coconut milk (regular, not lite) thoroughly blended
1 cup frozen or canned pumpkin
2 teaspoons pure vanilla extract
2 tablespoons coconut or dark rum, optional

Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin. Let stand for 2 to 5 minutes to soften. Warm over medium-low heat, without stirring, until gelatin dissolves. Scrape the mixture into a blender or food processor. Cover and process until smooth.

Add honey, stevia, spice, and sea salt. Blend. Add coconut milk, pumpkin and vanilla. Blend. Taste, and add additional sweetener if necessary.

Pour into one or more wide-mouth jars. Cover and refrigerate for at least 6 hours before churning.

Scrape the chilled custard into the canister of your ice cream maker. Add the optional rum. Churn according to the manufacturer’s instructions.

Serve immediately or spoon into several 8- to 16- ounce containers. Cover and freeze for 3 or more hours for a firmer texture. Soften solidly frozen dessert in the refrigerator for 45 minutes or on the counter for 20 to 30 minutes before serving.

May you be well nourished,

Rebecca Wood