Are you ready for Halloween? Ready to celebrate the autumn harvest? When I think of autumn I think of pumpkins and winter squashes. I think of apples too; we'll get to them in another post. For now, let's focus on the symbol of Halloween and the ingredient used in Thanksgiving's most popular pie. You know what it is?
It looks like pumpkin, tastes like pumpkin, and it's really squash. Most canned pumpkin actually contains winter squash. That means most pumpkin pies are rally squash pies. Why is that? You can read about that in my previous post. For now, let's look at something else you can make with this valuable vegetable.
If you're looking for a knockout dessert that will wow your family and friends and you want to savor a frozen treat before the weather turns cold (or colder), try this scrumptious recipe. (I don't know where you live. It's still hot during the day here in Phoenix, Arizona, hot enough to run the air conditioner in late October.)
Nourishing Dessert
This delicious wheat-free, gluten-free, dairy-free, soy-free frozen dessert comes packet with vitamins, minerals, antioxidants and friendly fats that help your build healthy cells and tissues, slow down the aging process, and ward of bacteria, viruses, fungi,and degenerative diseases. Who could ask for more?
Cook ahead
You can bake the squash the day or night before you need it. You can blend the ingredients for the recipe, stash them in the fridge all day or overnight, then churn it in your ice cream maker and either serve it straight away or freeze it in 4-, 6-, 8-, or 16- ounce containers for later consumption.
Storing your home made frozen desserts
I like to freeze some of the Ice Dream in small jam jars to make single servings I can easily pull from the freezer to soften before serving. Just make sure to leave some air space at the top of the jar to allow the contents to expand in the freezer. I also freeze some in in 16-ounce cardboard containers that resemble pints of ice cream sold in stores....except these don't have labels. I buy Solo brand paper food containers at a store called Smart & Final. They come in packs of 25. The lids also come in packs. You can write the name of the contents and the date on the container with markers before filling. They're easy to stash in the freezer. I've kept some flavors stored in them for 3 or 4 months.
So here's one of my favorite Ice Dream flavors from my new cookbook, which by the way contains a lot more than frozen desserts. If it's cold where you live consider making the baked, stewed, or poached fruits, cookies, brownies, bars, and sauces that go well served over fruit, pancakes, or waffles.
Pumpkin Ice Dream
Hands-on: 20 minutes/Churning: 20 to 25 minutes/Yield: 3 1/2 to 4 cups; 8 servings
For best results, use sweet winter squash to make this pumpkin delight. No one will be the wiser and you'll find you need far less sweetener by making this simple swap. Frozen squash or canned pumpkin (which often contains some squash) will work well, too. Read labels to insure that you're buying solid-pack pumpkin rather than pumpkin pie mix; it should be free of added sweeteners or spices.
This flavor pairs well with Avocado, Vanilla, Ginger, Cocoa, or Dark Chocolate Ice Dream, or it can be served with a drizzle of Chocolate, Fudge, or Caramel Sauce (See The Ice Dream Cookbook).
Note: If apple or pumpkin pie spice is not available, substitute 3/4 teaspoon ground cinnamon, 1/2 teaspoon dried ginger powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon dried orange zest, and 1/8 teaspoon ground cloves.
Ingredients:
1/3 cup cool or cold filtered water
2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes!)
1/4 cup honey or agavé nectar, or 1/4 cup + 2 tablespoons maple syrup; additional 2
tablespoons as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract
liquid (start with less; add more only if needed)
1/8 teaspoon finely ground, unrefined sea salt
1 1/2 teaspoons apple pie spice or pumpkin pie spice (see note above)
2 1/4 cups unsweetened, preservative-free coconut milk, such as Thai Kitchen (regular, not lite) thoroughly blended
1 cup baked or simmered, peeled and mashed winter squash made from Kabocha,
buttercup, butternut, honey delight, or carnival squash (See 10-24-08 blog post) or
frozen or canned pumpkin
2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
2 tablespoons coconut rum or dark rum, optional
1. Add 1/3 cup orange juice to a small saucepan. Slowly sprinkle with gelatin or agar
agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm
over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape
the mixture into a blender, Vita-Mix, or food processor. Cover and process until
smooth.
2. Add honey, stevia, spice, and sea salt. Blend. Add coconut milk, pumpkin or squash,
and vanilla. Blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1
tablespoon honey. Blend, taste, and repeat if needed.
3. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours
before churning or chill in a bowl in an ice bath.
4. Scrape the chilled custard into the canister of your ice cream maker. Add the optional
rum. Churn according to the manufacturer's instructions.
5. Serve immediately or spoon into several 8- to 16-ounce containers. Cover and freeze
for 3 or more hours for a firmer texture.
6. Soften solidly frozen dessert in the refrigerator for 45 minutes or on the counter for
20 to 30 minutes before serving.
1 serving (regular): 174 calories, 2 grams protein, 16 grams carbohydrate, 11 grams fat,
61 milligrams sodium
1 serving (half lite): 134 calories, 1 grams protein, 14 grams carbohydrate, 8 grams fat,
51 milligrams sodium
Variations:
* Lite Pumpkin Ice Dream: Replace half of the coconut milk with lite (reduced fat)
coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch
immediately or within 24 hours before it becomes hard and icy.
* Pumpkin Orange Ice Dream: Zest 1 medium orange (colored part only) and set
aside. In step #1, replace 1/3 cup water with fresh orange juice. After sweetener has
been added to taste (step #2), stir in orange zest. Proceed as directed above.
* Chocolate Pumpkin Ice Dream: Add 1/3 cup unsweetened cocoa powder in step #2.
Taste and adjust with an additional 1/4 teaspoon stevia extract powder or 1 to 2
tablespoons honey or maple syrup as needed.
* Pumpkin Nut Ice Dream: Add 1/2 cup toasted, coarsely chopped almonds, pecans,
or macadamia nuts (See The Ice Dream Cookbook) when Ice Dream reaches the soft-serve stage. Run
the machine for 1 or 2 more minutes. The calorie count will be slightly higher if using Pralined Pecans (See The Ice Dream Cookbook).
* Pumpkin Ice Dream with Hazelnuts & Chocolate: Add 1/2 cup chopped, toasted
hazelnuts (skins removed as described on Page 000) to the machine when Ice Dream
reaches the soft-serve stage. Run the machine for 1 or 2 more minutes.
* Pumpkin Pie Ice Dream: Fold 1 to 1 1/2 cups coarsely crumbled Gluten-Free
Graham crackers (See The Ice Dream Cookbook), commercial gluten-free honey Graham crackers, or
crumbled gluten-free ginger snaps into the Ice Dream before removing it from the
machine.
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free
Cookies, Compotes, and Sauces by Rachel Albert-Matesz (Planetary Press, 2008).






