I love everything pumpkin, and I always look for creative ways to add it to our meals. This fall’s trips with kids to pumpkin patches and farmers markets allowed me to stock up on a bunch of beautiful pumpkins. Past few days have been so unseasonably warm that I kept thinking about making ice cream so I thought what could be more perfect than autumn pumpkin ice cream. This recipe doesn’t need an ice cream maker but you can definitely use one if you have it. As with all my cooking, this pumpkin ice cream is not sweet so if you might want to increase the amount of sweetener. My kids absolutely love it, and prefer it to be pretty melted.
Everyone knows that pumpkin is good for you, but do you know why? It has anti-diabetic properties, has high antioxidant activity to prevent many chronic diseases, has anti-carcinogenic effect, is antibacterial, it inhibits kidney stone formation, lowers blood pressure and has anti-inflammatory and blood coagulatoraty effects. The source for these statements is this scientific review based on multiple prospective studies regarding pumpkin health properties.
I know it’s tempting to just buy canned pumpkin, but I encourage you to make it yourself. It’s very simple, and that way you know exactly that your pumpkin has only pumpkin in it, with no added chemicals. Adding kefir will provide you with probiotics and vitamins,
HOW TO COOK PUMPKIN
Wash the whole pumpkin, and put it in the oven at 350F for about an hour and a half. Put it on a piece of tin foil to prevent dripping juices. A smaller pumpkin would need to be cooked less, an hour or so, a larger one – longer. You know that it’s done when you touch it and it feels soft and gives in a little. Cool it down, then cut it in half:
The flesh will be very soft, and the skin will be coming off. Scoop out the seeds with a spoon, which will be very easy:
The skin should come off in almost one piece:
Cut the flesh into pieces, and freeze it for later. Or you can puree it using a blender or food processor, and freeze it in freezer safe mason jars or ice cube trays. It makes a perfect baby food too!
If you are making this without an ice cream maker, use frozen pumpkin pieces and frozen banana pieces (just peel bananas, slice them, and freeze). Here is the recipe:
- 2 cups frozen pumpkin pieces
- 2 frozen peeled sliced bananas
- 1/2 cup pastured milk or cream, preferably raw
- 1/2 cup kefir, preferably [url href=”https://www.beetsandbones.com/make-kefir-and-why-you-should/” target=”_blank” title=”How to Make Kefir, and Why You Should”]home made[/url]
- 1 pastured egg yolk
- 1 tablespoon raw honey, or grade B maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, or spices of your choice (cinnamon, nutmeg, ginger, etc)
- Mix all ingredients in a blender or food processor until smooth. Serve immediately.
- 2 cups pumpkin pieces
- 2 bananas, sliced
- 1 cup pastured milk or cream
- 1/2 cup kefir, preferably [url href=”https://www.beetsandbones.com/make-kefir-and-why-you-should/” target=”_blank” title=”How to Make Kefir, and Why You Should”]home made [/url]
- 1 pastured egg yolk
- 1 tablespoon raw honey, or grade B maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice, or spices of your choice (cinnamon, nutmeg, ginger, etc.)
- Blend all ingredients until smooth in a blender or food processor.
- Place the mixture to the ice cream maker bowl that was previously chilled for 24 hours.
- Follow the manufacturer’s instructions for making ice cream.
