This Pumpkin Chamomile Coconut “Ice Cream” might just become your favorite “ice cream” of the season – packed with nutrient dense pumpkin, good for you fats from the coconut milk, and the calming effects of chamomile, it’s also dairy free – thus the quotation marks around the word ice cream. Read more on how you too can make it at home!
Hands down the best non-dairy ice cream you’ll ever have, this one right here! The smoothest, most calming dessert that will grace your table, thanks to The Acorn Box’s #TheHolidayBox. If you follow me on Instagram, you noticed I received an amazing box of goodies from Acorn Influence. You can score all these great products at Walmart or enter to win our giveaway here!
First, can we chat about this amazing Nutri Ninja Blender? I have used a great variety of blenders, both at home and in the restaurant kitchen and this blender impressed me more than any one I’ve used! The unique blade design coupled with a high-powered motor makes it a dream to use for recipes and Auto-iQ™ Smooth Boost™ technology takes drink customization to the next level.
Now, let’s talk about this “ice cream”. The base is made with blended frozen bananas and coconut milk – but only the top fatty part of the coconut milk can, making this perfect for those of you following a dairy free diet!
Quick tip: refrigerate your can of coconut milk the night before. When you’re ready to use, the coconut fat will have floated to the top and will be easier to scoop out.
And let’s not forget about one essential flavor in this recipe – chamomile tea. The organic teas by Signature Tea Co. were the perfect addition – it made the ice cream floral and herbaceous at the same time and tea in recipes is a trend this year, so your friends and family will be impressed with the sophisticated flavor. And even better, you can find these teas at Walmart!
Frozen bananas are something I always have in my freezer, and you should as well. I use the very sharp and colorful Chicago Cutlery knives to cut bananas into slices and then froze them in one layer on a baking sheet. These knives were great for the job – I’ve been using them around my kitchen for weeks and their performance is quite fantastic!
Store your ice cream in an airtight container like Rubbermaid and as a professional cook, nothing goes unlabeled in our kitchen – Sharpies are the perfect tool for that and I’m loving the Sharpie Extreme line that is fade resistant.
- 1 can coconut milk, only top liquid
- 1 cup pumpkin puree
- 2 medium bananas, sliced and previously frozen
- ½ teaspoon cinnamon
- 2 teaspoons organic chamomile tea, divided
- Make sure to freeze your bananas the night before.
- Blend all the ingredients until smooth.
- Place in freezer-safe container, sprinkle chamomile tea over the top, and freeze for 2-4 hours until it hardens.
- Scoop as desired.
Disclaimer: This is a sponsored post on behalf of Acorn Influence.