Pumpkin Ice Cream and Chocolate
Pumpkin ice cream was another recent creation - because - well, I'm still making my way through all this baked pumpkin. The same chocolate sauce
that got swirled into the pumpkin cheesecake
was drizzled on top.
Pumpkin Ice Cream
I used coconut milk and almond milk as the liquid, as I didn't want to make the ice cream too coconuty - but use all coconut if you like. It will be even more creamy!
1 cup pumpkin puree
1 cup coconut milk (full fat)
1 cup almond milk
3/4 cup cashews
1/3 cup maple syrup
4-8 drops stevia
1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla
Seeds of 1/2 vanilla bean
Blend all ingredients until smooth and creamy in a high speed blender. Chill for at least 6 hours.
Process through an ice cream machine according to the manufacturers directions.
Choccie Coconut Squares
I love making things from leftover parts of recipes. Here's the result of too much crust for the pumpkin cheesecake
(which a few people reported making - cool!). I added shredded coconut to the dough, pressed it out, sliced into small squares and then dipped it into raw chocolate
. Voila, cute little choccies to serve to friends which is what I did.
Cheesy Kale Chips
were a recent item in my dehydrator. Oh how I adore them! These ones are crunchy, cheesey, and downright delicious. I've been thinking lately that I'd like to make some curry chips, and sour cream n onion style too!
A batch of Veggie Onion Bread made it's way into the dehydrator too. These make the best raw sammies and are a great side to a salad, spread with avocado!
Here's a beautiful recent sunset. I love seeing the open water with snow all around. Soon the lake will be covered in ice thick enough to drive vehicles on it. Yes, there is such a thing as winter roads up here!