Pumpkin Pie Spiced Jackfruit Ice Cream, Vegan & Dairy Free
Serves: 2-3
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” recipe is easy enough to make and the perfect dessert to make you “Fall” in love with Jackfruit and this season!
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” recipe is easy enough to make and the perfect dessert to make you “Fall” in love with Jackfruit and this season!
Ingredients
- 1-1⁄2 pounds fresh or frozen Jackfruit
- 1 teaspoon pumpkin pie spice (recipe below)
- 1⁄4 cup unsweetened shredded coconut flakes
(Makes 1-3⁄4 teaspoon)
- 1 teaspoon ground cinnamon, preferably Vietnamese
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
Directions
- Place the jackfruit in a high speed blender, and blend until very smooth.
- Add 1 teaspoon pumpkin pie spice
- Place the mixture in a pyrex dish. Cover and freeze, scraping and mixing every 30 minutes or so, until the mixture is frozen.
Serve immediately, if not frozen hard. Otherwise, allow the jackfruit to defrost for about 30 minutes, or until the mixture is scoopable. Using an ice cream scoop, make balls and serve in ice cream bowls.
Cook's Notes: To make in advance, once the mixture is “soft” frozen, make balls with an ice cream scoop and place the balls on a parchment lined sheet pan. Place the sheet pan in the freezer and allow the balls to completely freeze. Transfer the hardened balls to a freezer safe zip top bag and store in the freezer. When ready to serve, place the frozen balls in serving dishes and allow them to barely thaw at room temperature for 20-30 minutes before serving.
