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Ice Cream – Pumpkin Coconut Ice Cream

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Ice Cream – Pumpkin Coconut Ice Cream

The perfect ice cream – pumpkin coconut ice cream recipe with a picture and simple step-by-step instructions.

  • 500 g Lowfat quark
  • 80 g Coconut chocolate
  • 3 tbsp Canned pumpkin
  • 3 tbsp Pumpkin water
  • 2 tbsp Sugar
  1. Put all ingredients (with “pumpkin water” is meant the sweet-sour-spiced water in which the pumpkin cubes are placed) in the mixer (best to grind coconut chocolate a little beforehand so that the mixer is not too difficult) and mix well .
  2. Pour the mixture into 6 rosette or muffin tins and place in the freezer for several hours.
  3. Approx. Remove from the mold 15 minutes before serving.
Dinner
European
ice cream – pumpkin coconut ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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