Pumpkin Gelato

Pumpkin Gelato

When you try this uber-creamy, dairy-free gelato, all the awesome autumn flavors unleash simultaneously in your mouth. The pumpkin and coconut base creates a sweet taste and thick, voluminous texture while the maple syrup and coconut sugar deliver a sweet, caramel flavor palette. You’ll need an ice cream maker for this recipe, but trust us, it’s worth the effort.

Author: Chef Raphael Wrobel
Prep Time: 4 hours
Cook Time: 1 hour
Total Time: 5 hours
Yield: 8 servings

Ingredients

One 15-ounce can unsweetened pumpkin puree
2 cups coconut milk
1/2 cup young Thai coconut meat
1/2 cup coconut sugar
1/4 cup plus 2 tablespoons organic virgin coconut oil
1/4 cup maple syrup
1 tablespoon vanilla extract
4 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt, to taste
1/4 cup pepitas (pumpkin seeds), crushed, reserved for topping
1 teaspoon toasted pumpkin seed oil, reserved for topping
1/2 cup organic candied ginger, diced, reserved for topping (optional)

Instructions

Blend all ingredients, except pepitas, pumpkin seed oil, and candied ginger, in a high-speed blender, blend for about 60 seconds until very smooth and creamy.
Transfer to a 2-quart automatic ice cream maker and allow it to mix for 45 to 50 minutes until thick and creamy.
Top with the crushed pepitas, pumpkin seed oil, and candied ginger pieces, if using.
Store any remaining gelato in a covered glass storage container in the freezer.

Notes

Raphael’s Tip: Make sure that the metal bowl of your ice cream maker is completely frozen and chilled prior to using, or you won’t get the proper consistency during the churning process. You can also substitute fresh, roasted pumpkin in the recipe instead of canned pumpkin.