This is a recipe which is not too sweet and a little spicy. The ginger, cinnamon and cloves give it a subtly spiced flavor and the smooth texture from the roasted pumpkin and coconut milk makes it a tempting ice cream which is very easy to prepare. You can use canned pumpkin or a home-roasted pumpkin. This can be frozen for about a month and it doesnt lose any of its amazing taste. It is an excellent dessert that just happens to be vegan.


500 grams pumpkin, sliced
1 cup coconut milk
1/4 cup maple syrup/honey
1 teaspoon of spice mix (dry ginger, cloves, cinnamon)


  1. Pre-heat at oven at 190 C (or 375 F) for 5 minutes.
  2. Brush the pumpkin slices with oil, place on a baking tray with 1 cup water.
  3. Bake the pumpkin slices in the oven for 40 minutes or until soft.
  4. Blend all ingredients in a blender until smooth.
  5. Use an ice cream maker to churn the ice cream or freeze for 30 mins and blend using a hand blender. Repeat this process for 4-5 times after every 30 mins.
  6. Allow to freeze for 4-6 hours.


  1. Add vanilla extract for additional flavor.

Serves: 3

Preparation time: 50 minutes