Pumpkin Coconut Soft Serve with Maple Almond Crunch
As promised, I am back with the official recipe for my latest kitchen experiment. This fall-inspired dessert was thrown together at the last minute with just a handful of ingredients found in my pantry and fridge. It turned out to be a big success!
There was a lot of experimentation and spontaneity involved in this dish. I definitely made additions and adjustments as I put it together—and kept tasting as I went. Connor played sous chef and was put in charge of keeping track of everything in a small notebook.
Initially, I made this pumpkin-coconut ‘soft-serve’ without the addition of almonds, but thought it lacked a bit of creaminess and body.
Inspired by my trip to San Francisco, where I tried an incredible chocolate-almond sorbet (which resembled a rich ice cream), I decided to see if I could achieve a similar richness by adding almonds to the blender. It worked!
The extra fat and creaminess of the almonds added so much to the final product and really made the whole dish come together. The subtle coconut flavor also went beautifully with the pumpkin.
Pumpkin Coconut Soft Serve with Maple Almond Crunch
Ingredients
Maple Almond Crunch:
- ½ cup raw almonds
- 2 tablespoons pure maple syrup
Soft Serve:
- ⅔ cup (160 mL) full fat coconut milk
- ½ cup whole fat Greek yogurt
- ¾ cup canned pumpkin puree
- ¼ cup maple almond crunch see recipe above
- ¼ cup + 2 tablespoons packed dark brown sugar
- ½ teaspoon vanilla bean paste or ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin spice blend
- pinch kosher salt
- 15 ice cubes or more until desired consistency is reached
Instructions
- Maple Almond Crunch: Preheat the oven to 300°F (150°C). Spread the almonds on a half sheet pan. Pour on the maple syrup and stir mixture together. Roast for 30 minutes, stirring once every 10 minutes or so.
- Allow to cool. Set aside ¼ cup for the soft serve. Cut the rest into small pieces with knife and set aside.
- Prepare Soft Serve: Place soft serve ingredients in a high-powered blender and blend, using the tamper as needed. If consistency is still too soft, transfer mixture to freezer for 15 to 20 minutes. Spoon into bowl and top with the remaining maple almond crunch.
2 Comments on “Pumpkin Coconut Soft Serve with Maple Almond Crunch”
Thanks so much Trish!
I think you had me at “maple almond crunch”! Sounds so yummy 🙂