Cast Iron Pumpkin Coconut ‘N’ice Cream

Cast Iron Pumpkin Coconut ‘N’ice Cream

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  • Posted: November 8, 2018 18:20


    Cast iron isn't only for cooking - it is the perfect dish to freeze a coconut pumpkin 'n'ice cream creation. No ice cream maker is needed, but can be used for faster results. We are working on decreasing the wait time and will post when finished. Make sure to wipe off condensation on skillet as it thaws after taking it out of the freezer. Ingredients : -Two 5.4 ounce cans coconut cream -Two dates -1 TBSP pumpkin spread Directions: 1) Add coconut cream and pumpkin spread to a food processor and blend for 1 minute. 2) Chop dates into small pieces and add to blender. 3) Blend until creamy, about 2-3 minutes. 4) Transfer creamy mixture to iron or glass dish. 5) Freeze for 1-2 hours. Take out and let soften for 15 minutes. 6) Serve and enjoy! Make sure to wipe off condensation as skillet heats after it was in the freezer. Happy cooking, enjoy your day to the fullest.