There are times when the need for dessert just hits ya! I know that you know what I'm talking about...don't try to deny it. ;-)
Last night was just one of those times. Desperate for something rich and creamy I took a quick mental inventory of what we had in the house and what I could do with it. I'd frozen some hemp milk and coconut water in ice cube trays the day before, just in case someone wanted to drop some into their smoothies or make a frozen dessert. Happiness!
If you've been reading this blog for long, you know that I'm a pumpkin junkie. Can't get enough of that fabulous orange stuff. So, I just happened to have a can of organic pureed pumpkin in the cabinet. The makings of a great dessert!
Pumpkin Ice Cream (serves on really happy dessert eater - or two, if they are good at sharing)
- 1 can organic pumpkin puree - 6 cubes frozen milk substitute of your choice - 5 cubes frozen coconut water - 1 Tablespoon Agave Nectar - pinch of cinnamon - pinch of nutmeg
Combine all ingredients in high speed blender and process until 4 thick mounds form. (This takes just a few seconds.) Spoon into serving dishes and sprinkle with dark chocolate powder and a little shredded dried coconut.
True confessions; I like my Nada Pumpkin Pie better, but this is still a really yummy little dessert in a pinch.