We found a really ripe Jackfruit in September which is the perfect time to start enjoying pumpkin spiced everything! So we decided to jack up the flavor of this super sweet tropical fruit with pumpkin spice and everything nice… including coconut. This “Nice Cream” ice cream recipe is easy enough to make and the perfect dessert to make you “Fall” in love this season!

For the “Nice Cream” :

• 1-½ lbs. fresh or frozen Jackfruit 
• 1 tsp. pumpkin pie spice (recipe below)
• ¼ cup unsweetened shredded coconut flakes

For the Pumpkin pie spice : (Makes 1¾ tsp)

• 1 tsp. ground cinnamon, preferably Vietnamese
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• ¼ tsp. ground clove

Directions :

1. Place Jackfruit in a high speed blender, and blend until very smooth.
2. Place puree into a bowl and add 1 tsp. Pumpkin spice and ¼ cup coconut.  Stir to combine.
3. Place mixture in a pyrex dish. Cover with plastic wrap and freeze, scraping and mixing every 30 minutes or so, until the mixture is frozen.
4. Serve immediately, or scoop into a freezer safe container with a tight fitting lid,

Place back into the freezer. Should be good for at least 2 weeks.

To Serve :

1. Remove Jackfruit nice cream from the freezer and let sit at room temperature for 30 minute or so, or until the mixture is scoopable. 
2. Using an ice cream scoop, make balls and serve in a colorful bowl!