Pumpkin Ginger Ice Cream and a Vanilla Mint Pudding By GreenChef Heather Pace

raw recipes vanilla mint pumpkin and coconut pudding 04 Pumpkin Ginger Ice Cream and a Vanilla Mint Pudding By GreenChef Heather PacePhotographer Heather Pace

I’ve decided that it’s time for a few recipes. I’ve been sitting on these for a while now. In fact, I made the pudding in the summer, as you’ll see by the green plants in the background of the picture – the ground is now covered in snow. The second recipe is a wintery ice cream. It’s very different from the ice creams I’m used to making, and more in keeping in line with my latest dietary needs. In both cases I’ve used young coconut as a base. I love its versatility!

Mint and vanilla are one of my favorite flavor combinations. They don’t necessarily appear to be a match, but there is just something about these ingredients that works well together. It’s my favorite Moonie Pie flavor too – you’ll see that the mint filling is actually filled with both vanilla and mint.

Speaking of moonie pies, a funny thing happened today. Philip is in England right now and while he was dining at Saf Restaurant, he saw a moonie pie on their dessert menu (he even snapped a pic of it written on the menu, for me, hehe). He never tried it or saw the actual dessert, but we found it interesting. I’ll take it as a compliment.

This recipe is fairly low glycemic, with coconut and stevia as the sweeteners. I like to use both fresh mint and it’s essential oil to balance the flavors and make them come to life. If you don’t have the essential oil use a natural extract, but the oil is superior in quality and taste. Like the mint, I use two kinds of vanilla (the seeds of the fresh bean, and a natural extract) to achieve a more multi dimensional taste.

raw recipes vanilla mint pumpkin and coconut pudding 02 Pumpkin Ginger Ice Cream and a Vanilla Mint Pudding By GreenChef Heather Pace

Vanilly Mint Pudding

For the Pudding

1 cup packed young coconut pulp

1/2 cup packed fresh mint leaves

1/2 cup coconut water

1/4 cup irish moss gel*

Seeds of 1 vanilla bean

2 tablespoons coconut nectar

5 drops stevia

1 teaspoon pure vanilla extract

Pinch of salt

2-4 drops peppermint essential oil (or mint extract, to taste)

2 tablespoons melted coconut oil

Instructions: For the Pudding
1. Blend all but the coconut oil, until smooth.
2. Add the oil and blend to incorporate.
3. Chill the pudding for a few hours before eating.

*Irish Moss Gel
2 oz soaked irish moss
1 cup water

Instructions: For the Moss Gel
1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Chop the moss and blend it with water until it warms up and turns into a gel.
4. Chill the gel in the fridge for 5-7 days, or use immediately.

raw recipes vanilla mint pumpkin and coconut pudding 03 Pumpkin Ginger Ice Cream and a Vanilla Mint Pudding By GreenChef Heather Pace

Pumpkin Ginger Ice Cream

Like I said above, this is much different from the cashew based and very sweet ice creams that I’m accustomed to making. I decided to use fresh cooked creamy pumpkin in place of the nuts and coconut oil. As a result it’s not quite as creamy, since it has a much lower fat content, but it’s a good option if you want to try something different and are pulling away from nuts like I am. I think this could work as a good base to play around with, perhaps adding some coconut oil to raise the creamy, fatty factor. It works well as a pudding too, using a bit less liquid and allowing the mixture to chill and thicken slightly.

I was fortunate enough to have some fresh pumpkins given to me from a friend’s garden, so I baked them up for this recipe (and for my pumpkin mousse pie which I hope you’ll try because it’s soooo delish, especially with the coconut whipped cream). If you don’t have the time to bake your own pumpkins, try the canned kind.

I enjoyed it topped with coconut flakes and goji berries!

For the Pumpkin Ginger Ice Cream

1 1/2 cups packed cooked pumpkin

1 cup packed young coconut pulp

2 1/2 cups coconut water

1/3 cup + 1 tablespoon irish moss gel*

6 tablespoons coconut nectar

6 drops stevia

1 1/2 tablespoons fresh minced ginger

1 tablespoon pure vanilla extract

1/4 teaspoon ground cinnamon

Pinch of salt

Instructions: For the Pumpkin Ginger Ice Cream
1. Blend all ingredients until completely smooth and creamy.
2. Chill the mixture for a few hours.
3. Process through an ice cream maker according to the manufacturers instructions.

  • deb

    Heathy, I love you!
    xoxo
    deb

  • Tera

    Finally, a delicious ice cream and puddin NOT full of fat. I much prefer quantity to quality(pathetic, I know). But as long as it's without gross animal products, I don't care!

  • dee

    Every time I make irish moss it smells like the sea, no matter how much I wash and soak it. What kind do you use?



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