Vegan Pumpkin Ice cream

Pumpkin has multiple health benefits that are ,it is rich in vitamin A, C, Ca, Fe and Mg, helps in regulating blood pressure, helps in preventing and controlling Diabetes, helps in reducing weight since it has 0% fat and finally helps in developing immunity.

This ice cream is made using coconut cream.

You have to just rest the coconut milk for few hours and the coconut cream just floats on top.

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VICKS COOKS

16TH AUGUST 2020

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MAKES - 9 SINGLE SCOOP ICE CREAM

COURSE - APPETIZER

DIET - VEGETARIAN

EQUIPMENTS USED - STEEL KADAI, HAND MIXER AND STEEL BOWL, Mixer grinder.

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INGREDIENTS

- Grated coconut flesh ( 2 1/2 cups)

- water ( 1 1/2 cups)

- Coconut cream ( 2 1/2 cup)

- Sugar ( 3/4 cup)

- Pumpkin pieces ( Take half of a small pumpkin and cut it into small pieces)

- Extra virgin coconut oil ( 2 Tbsp)

METHOD OF PREPARATION

- Take grated coconut flesh into a mixer jar and add water. Pour the mixture into a cheesecloth and squeeze the cheesecloth collect the liquid into a steel bowl this is the coconut milk.

Rest the milk for 4 hours , after 4 hours the cream rises to the top it can be skimmed off into a separate bowl.

- Whip the cream with a hand mixer by gradually increasing the speed after every 10 minutes upto speed level 5. I have a Philips hand mixer it has a speed capacity upto level 5. Repeat this process for 20 minutes or so until you get medium peaks in your coconut cream. Keep it aside once the cream is nicely whipped until medium peaks.

- Take a steel kadai , add coconut oil, add the pumpkin pieces once the oil is hot.

- Keep frying the pumpkin until all the pieces turn soft you would know that it has turned soft as it can easily get smashed by a spoon.

- Add in the sugar and once the sugar starts melting switch off the flame.

- Grind the fried pumpkin into a smooth paste in a mixer grinder.

- Mix the coconut cream and pumpkin paste. Mix until its combined well .

- Freeze it for 4 to 5 hours.

- Add some coloured sprinklers on top of the ice cream and enjoy it.