Orange Ice Cream with Raw Pumpkin
October 23, 2017
This heavenly scented orange ice cream is packed with nutrients. The pumpkin adds a light orange colour to the ice cream, but you won't taste it. A sneaky way to add veggies to your kids diet. Wild orange essential oil is an immune booster, so it gives the ice cream an extra kick.
- Prep: 50 mins
- Yields: 4 Servings
1Pour cream into a mixing bowl. Whisk or beat until it forms soft peaks.
2Pour orange juice in a blender. Add rind, pumpkin and honey. Blend until smooth.⁴
3Add blended mixture, greek yoghurt and orange oil to the cream. Stir gently until just combined.
4Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
5Divide ice cream between 4 serving bowls and enjoy!
6Spoon any leftovers into an airtight container and store in the freezer.
² Arrowroot flour helps to give this orange ice cream the creamiest consistency. Arrow root flour is gluten free and tasteless.
³ Only use food grade essential oils from trusted brands in food recipes. I buy my essential oils from dōTERRA.
⁴ My favourite blender is the NutriBullet Pro. It makes perfect whipped cream in seconds and it transforms the pumpkin mixture into a silky-smooth blend.
HOT TIP: If your ice-cream machine comes with a bowl that needs pre-freezing, then store the bowl in the freezer permanently. That way you are always able to whip up perfect ice cream in under an hour. If you are as busy and forgetful as me, you will appreciate that little tip.
VARIATIONS: You can use other citrus fruit and oils instead of orange, for instance mandarin, grapefruit, tangerine, kumquat and even lemon.