Reader’s Recipe: Vegan Pumpkin Frozen Dessert for UAE Summers


1. If you don’t have seedless dates, just use the ones you have and remove the seeds one by one. Note: Mejdool dates are a great option as they are naturally sweet with a hint of caramel flavor. They also give a creamy texture to the ice cream. In a blender, add the dates, coconut cream, red cubes and cardamom.

2. Mix until a thick paste forms. Move it to a cake tin, freeze it for a few hours and serve cold.

Pumpkin in desserts and drinks is nothing new. You have the classic pumpkin pie and spiced latte on cafe menus during the cold months, and as summer approaches, a whole new trend of making pumpkin treats begins. Ice cream is just one of them.

To make a dairy version of this dessert, more like ice cream, replace coconut cream with sweetened condensed milk, fresh pumpkin with mashed potatoes and add heavy whipping cream and extract of vanilla.

You start by whipping the cream until stiff peaks form, followed by the condensed milk and vanilla extract. Add half a teaspoon of pumpkin spice blend for tart flavor. A typical pumpkin pie spice blend consists of cinnamon, ginger, nutmeg, and cloves. Mix everything well, place it in a cake mold and let it rest in the freezer for a few hours. Drizzle with a little caramel sauce and garnish with dried fruit and serve.

This ice cream recipe is unique because, unlike how ice cream is traditionally churned, this one doesn’t need to go through the process. Churning ice cream by hand or machine is one way to prevent crystals from forming on it. However, heavy cream and pumpkin do the trick in this recipe and save time. You get a machine-free, churning-free cold treat ready for a hot summer day.

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