Pumpkin Ice Cream Recipe!

According to Saednews, Autumn is closely associated with pumpkin. This visually appealing and colorful ingredient is widely used in preparing a variety of desserts and dishes.

Simple Pumpkin Ice Cream Ingredients

• Fresh or frozen pumpkin: 500 g

• Sugar: 4 tablespoons

• Rosewater and cardamom: a small amount (optional)

• Sahlab (orchid starch): 2 heaped teaspoons

• Milk: 1/2 cup

How to Make Pumpkin Ice Cream

First, peel and chop the pumpkin, then cook it with milk until it becomes soft. After that, mix it with sugar and let it cool slightly. Next, blend it together with the sahlab using a blender or hand mixer.

Place the mixture in the freezer. After 30 minutes, take it out again and blend once more. Repeat this process several times to give the ice cream a stretchy, creamy texture and prevent it from becoming icy.

Finally, decorate with biscuits and fresh or frozen fruit, then serve.

Tips

• The ice cream should not be too sweet; otherwise, it will not develop a proper stretchy texture and will not set well.

• Rosewater and cardamom are optional, as pumpkin and milk already provide a pleasant flavor.

• This ice cream has a naturally beautiful color.

Pumpkin Ice Cream Sandwich with Ginger Biscuits

Ingredients

• Ginger biscuits: 24 pieces

• Pumpkin ice cream: 250 g

Method

Let the ice cream soften in the refrigerator for about 30 minutes.

Place 12 biscuits with their flat side facing up on a tray. Spoon about 1/3 cup of pumpkin ice cream onto the center of each biscuit. Place the remaining biscuits on top, flat side down, and gently press so the ice cream spreads evenly.

Freeze the sandwiches for about 2 hours until firm, then serve.

For longer storage, you can freeze them for up to 4 hours and then place them in a zip-lock bag. They can be stored in the freezer for up to 2 weeks. Before serving, leave them in the refrigerator for about 30 minutes to soften slightly.