4 Ingredient Pumpkin Soft Cream

Fridays are sometimes tough teaching days for me. Even on the good days, they require almost double the energy for the rest of the week. So today I woke up and decided to write #100 awesome things about today, turning it into a good day just by virtue of my focus on good things in life. #1 was an email from my dad. #2 was enjoying the morning light filter through my apartment while I did yoga. #47 Was mailing a difficult tax form and dissolving some built-up stress surrounding it. And #65? Coming home, tired and accomplished, to a roasted pumpkin, waiting to be turned into soft cream.

Pumpkin Soft Cream

My entry for Paleo Parents’ Healthy Halloween Recipe Round-up!

1 c roasted pumpkin
½ c coconut water
14 oz full-fat coconut milk
⅓ of an avocado

cinnamon, to taste, optional (So 5 ingredients if you want to be fancy)
Blend all ingredients together until smooth. Add to ice cream maker and follow manufacturer instructions. Mine took about 25 minutes to create. Best eaten the day of!

A few notes: Freeze in individual portions for easy storage and thawing.

*To roast a pumpkin, place it in the oven at 400 degrees for 1 hour or until soft. I used kabocha pumpkin.

If you need a refresher on what exactly soft cream is, I made some sweet potato soft cream and posted the recipe over at La Fuji Mama’s blog. Happy Fall!

Part of Wellness Weekend October 11-15 at Diet, Dessert & Dogs

Inaugural Entry at Whole Foods Fridays, hosted by Allergy Free Alaska (swoon!)

Tearin’ it up at Ingredient Challenge Monday, hosted by and Love It Too! October is pumpkin month!

I love potlucks, and pumpkins, so of course I joined Lifeologia’s Pumpkin Seasonal Recipes Potluck Party

Sharing at Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free!

Aaaand rounding it out with Allergy Free Wednesdays at Gluten Free Pantry!

**I’m experimenting with photo sizes. Thank you for your patience!

4 Ingredient Pumpkin Soft Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 c roasted pumpkin
  • ½ c coconut water
  • 14 oz full-fat coconut milk
  • ⅓ of an avocado
  • cinnamon, to taste, optional
Instructions
  1. Blend all ingredients together until smooth. Add to ice cream maker and follow manufacturer instructions.
  2. Freeze any leftovers in individual portions.

Shared at Real Food Wednesdays