The recipe for ice cream that’s become a favourite of mine was made with pumpkin, coconut, coconut cream, coconut sugar and coconut water.
I didn’t have coconut milk on hand and a little extra coconut water in my fridge.
It tasted fantastic and was perfect for the time of year.
As I said, this is not an easy ice cream to make.
I’m still trying to come up with something to do with it, so you can imagine the amount of effort it took to make this.
You can buy coconut water from most health food stores, but if you’re on a tight budget, you could also try buying coconut cream from a health food shop.
I would also suggest that you save the coconut water for use in your ice cream, since it has a sweet taste.
Here are the ingredients you’ll need: 2 cups of coconut water (you could use coconut milk) 1/2 teaspoon of vanilla extract 1 tablespoon of coconut sugar (about 1 teaspoon) 1 tablespoon coconut milk 1 cup of ice cream pie crust (make sure it’s at room temperature and don’t use a plastic or metal bowl) 3 tablespoons of coconut oil (or coconut oil of choice) The ingredients can be purchased in most health and wellness stores.
The pie crust is quite easy to make, although you’ll have to bake it for a couple of hours to set the crust on top of the pumpkin pie filling.
Once it’s set, let it cool down before you put it in the freezer.
Next time, I’m thinking I’ll make a pumpkin pie using a similar recipe, but this time I’m making coconut water ice cream.
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