2 Simple Ways to Make Creamy, Fragrant Pumpkin Ice Cream for the Whole Family

Roasting the pumpkin

First, preheat the oven to 200 degrees Celsius.

Peel the pumpkin, cut it into pieces, then place them on a baking tray, sprinkle with 1 tablespoon of sugar, 1/4 teaspoon of cinnamon powder, 1/4 teaspoon of nutmeg powder, and 1/4 teaspoon of pepper, then mix well.

Put the pumpkin in the oven for 40 – 50 minutes until soft, then take it out.

Cook the cream and coconut mixture

While waiting for the pumpkin, mix 400ml of coconut milk, 225g of condensed milk, 2 egg yolks, 20g of cornstarch, and 1/4 teaspoon of salt in a large bowl until well combined, then place on the stove to heat until it thickens into a creamy mixture, then turn off the heat and let it cool.

Make pumpkin ice cream

When the pumpkin is cooked, take it out and put it in the blender with the cream mixture you just cooked along with 1/4 teaspoon of cinnamon powder and 1/4 teaspoon of nutmeg powder, then blend until smooth and creamy.

Put the cream mixture into a container and place it in the refrigerator for 6 hours until the ice cream solidifies and is ready to eat.

Final product

The finished pumpkin ice cream has a beautiful yellow color, a smooth and creamy texture with a fragrant pumpkin flavor, combined with rich coconut milk, creating an attractive taste and becoming a delightful dessert in the summer.

You can combine the ice cream with waffle cones to make it even tastier.

Prepare the Pumpkin

After buying the pumpkin, peel it, remove the seeds, wash it clean, drain, and cut it into small pieces about 2 finger joints.

Cooking pumpkin with milk

You put the chopped pumpkin into a pot with 800ml of water and cook on high heat for about 20 – 25 minutes until the pumpkin is soft, then remove all the foam.

Next, you add 50gr of sugar, 100gr of condensed milk, and 220ml (1 pack) of sweetened fresh milk to the pot and stir well.

Cook until the mixture boils gently for about another 5 – 7 minutes, then turn off the heat and let it cool.

Blend the pumpkin and mix with peanuts

You pour the cooled pumpkin-milk mixture into a blender and blend until smooth, then transfer it to a large bowl.

Then, you crush 80gr of roasted peanuts and add them to the blended pumpkin, mixing thoroughly.

Cook the coconut milk

Pour 500ml of coconut milk into a pot along with 20gr of sugar and the remaining 5gr of condensed milk, then stir well.

Next, add 2 tablespoons of tapioca flour into a bowl along with 2 tablespoons of the coconut milk mixture that is cooking and stir well to create a smooth tapioca mixture.

Slowly pour the tapioca mixture into the pot of coconut milk while stirring continuously to create a uniform mixture.

Then, place the pot on the stove and cook on low heat. Stir continuously until the mixture thickens and boils vigorously, then remove from heat. Pour the coconut milk mixture into a bowl and let it cool.

Seal the bags and freeze the pumpkin ice cream

For each bag of ice cream, scoop 1 tablespoon of coconut milk into the bag, followed by 1.5 tablespoons of the peanut pumpkin mixture, then tightly tie the bag closed.

Continue to alternately add coconut milk and then the blended pumpkin mixture into the bag until you run out!

Finally, place the pumpkin ice cream bags in the freezer for 8 – 24 hours, and you’ll be able to enjoy them.

Final product

The cute pumpkin ice cream bags with a layer of orange-yellow and a layer of creamy white look very eye-catching.

The ice cream is cool with a rich, sweet flavor that is perfectly blended from the combination of pumpkin, crunchy peanuts, and aromatic, creamy coconut milk, making it incredibly appealing.