Pumpkin Orange Ice Cream Cake

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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.

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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.

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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.

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

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

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

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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

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Dessert time!!
Guests are pleased with the dessert 🙂

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Ingredients

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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