Hokkaido Pumpkin Ice cream

I love love love ice cream, but I can never buy it even as a cheat meal as I become addicted straight away and then I cannot stop for weeks… If you are crazy like me or you just like eating healthy sinless desserts, you MUST try this delicious hokkaido pumpkin coconut ice cream!


035.jpg1 Hokkaido pumpkin (obviously you can replace it if you cannot find hokkaido)

5 tablespoons (approx.) Coconut milk ( light)

Pinch of cinnamon

2 teaspoons of honey

2 teaspoons coconut oil

1 tablespoons of diced coconut


  1. Cut the pumpkin, remove the seeds, top with coconut oil and honey and bake in the oven on 150 °C for 20-25 mins.IMG_6749
  2. Cool the pumpkin, add coconut milk an cinnamon and blend all together.c30cf4f2-1c63-463d-976d-d3cb1765bccb
  3. Mix in diced coconut.
  4. Try if you want to add more honey or coconut milk – depending on pumpkin ice cream can be not sweet or too rich.
  5. Cool in freezer and Enjoy!IMG_6760