Pumpkin Orange Ice Cream Cake


I was having guests for the weekend and I decided to make an ice cream cake for dessert.

Are you curious to know why?

Because I don’t want to spend a lot of time in the kitchen making nice looking scoops, while missing all the fun with my guests.  An ice cream cake is impressive – just take it out of the freezer before dinner and after dinner it’s just cut and serve!

For flavor I went with my season favorites – Pumpkin and Orange. I also used raw sugar, 250 ml/8.5 oz cream, bourbon vanilla, date syrup, raw honey and pumpkin oil.

As with all frozen desserts, you need to do some things in advance.

2 Days before guests arrive: cook & freeze

Cook 150 g pumpkin with 1 Tbsp raw sugar on low heat for about 20’.  I don’t like raw sugar in everything, because it has a very strong taste, but it goes very nice with pumpkin.


Let it cool, then freeze it, but just the pumpkin pieces and not the cooking juice. Btw. the juice tastes great too 🙂
More freezing to do – cut one orange into pieces and freeze it too.

1 Day before guests arrive: prepare the Ice Cream Cake

Take the  pumpkin and orange out of the freezer. Let them thaw for 10-15′.
Separate the pieces and cut away the orange peel.


Put the pumpkin and orange pieces, 1/2 tsp bourbon vanilla and 50 ml/2 oz cream in a blender and blend until smooth. The orange is watery so you will get more liquid with the blending.


Whip the rest of the cream, but not too heavy.


Put the cream on top and sweeten with date syrup (I used 1 Tbsp).


Pulse two, three times with the blender or mix the cream lightly by hand.


Pour the liquid in a rectangle container and freeze it over night.

30-40 Minutes before dessert time: take the cake out of the freezer

Guests ate well, now looking forward to something sweet.

5 Minutes before dessert time: cut, put in plates and drizzle pumpkin oil and honey over it


Dessert time!!
Guests are pleased with the dessert 🙂



Makes for 8 pieces.

  • 150 g pumpkin
  • 1 Tbsp raw sugar
  • 1 orange
  • 1/2 tsp bourbon vanilla
  • 250 ml/8.5 oz cream (or sub with coconut cream)
  • 1 or 2 Tbsp date syrup
  • pumpkin oil (for topping)
  • raw honey (for topping)

Author: Sashka

Passionate about health & nutrition

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