Recipe for Pumpkin Ice Cream! Just mix pumpkin, milk and sugar!

Healthy pumpkin ice cream made with only simple ingredients. No eggs or cream are used, just pumpkin, milk, and sugar for a smooth finish!

Material ( For 2 persons )
pumpkin	100g (3.53oz)
(cow's) milk	50cc
sugar	2 tablespoons

Amazingly easy and delicious! Here is a recipe for Pumpkin Ice Cream with 3 Ingredients. No eggs or cream, just pumpkin, milk, and sugar for a rich, smooth finish!

Kabocha Ice

Cream

with 3 Ingredients

Ingredients

Pumpkin 100g (3.53oz)
Milk 50cc
Sugar 2 tablespoons

Directions

Wash pumpkin and cut into bite-size pieces. You can leave the skin on or peel it off if you like.


Place the cut pumpkin on a heatproof dish, cover with fluffy plastic wrap, and microwave (500W) for 4 to 5 minutes. It is OK if it becomes soft enough to mash.


Drain the pumpkin thoroughly and while it is still hot, mash it in a bowl to make it smooth. A blender makes this easier, but mashing with a fork or masher is fine.


Add sugar and mix until combined.



Add milk and mix well.



Remove from heat and transfer to a Tupperware or other storage container and freeze in the freezer. Before freezing completely, smooth the mixture by taking it out a couple of times during the process and mixing it around with a spoon.



Serve in a bowl and you are done!

How does pumpkin ice cream taste?

Sticky, smooth and rich! The sweetness of the pumpkin is so rich and delicious! The moment I took a bite, I couldn't help but exclaim, "Yum! I couldn't help but exclaim "Yum! The simplicity of this dish allows the flavor of the pumpkin itself to come through to the fullest.


A few tips for making this dish are to drain the pumpkin thoroughly and to stir it a few times during the freezing process. This makes the pumpkin smooth to the touch without being crunchy. You can add nuts as a topping or cinnamon for a more mature taste if you like. This recipe is also a great way to consume uneaten pumpkin!