in Dessert Recipes

Quick pumpkin ice cream

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Ingredients for 2 servings:

  • 450 g Hokkaido pumpkin(s), frozen
  • 500 g natural yogurt
  • 2 tsp cinnamon
  • some nutmeg
  • Vanilla
  • some honey or sweetener

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

light and delicious

Let the pumpkin thaw slightly, then add it to a bowl with all the other ingredients and blend thoroughly with an immersion blender. Use a more powerful blender, as the pumpkin is quite firm. You can then briefly return it to the freezer for another 10-15 minutes until the desired consistency is reached, or enjoy immediately. It also tastes great with a little peanut butter mixed in. This serves 2-3 people, or you can keep some leftovers in the freezer.

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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.

Quick pumpkin ice cream

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