Vegan Pumpkin Gelato Recipe

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Vegan Pumpkin Gelato Recipe

 

Jason Wrobel on Sunwarrior  

 

Pumpkin is one of the superstars of this holiday season, showing up in pies everywhere, but are you and your taste buds ready for the gorgeous glory that is pumpkin gelato? We think so. Jason Wrobel, aka J-Wro, TV host, celebrity chef, and pumpkin mix master, delivers the gourdy goodness with this funky fresh recipe while using only a blender and an ice cream maker. Coconut milk, pumpkin puree, coconut meat, maple syrup, coconut oil, coconut sugar, vanilla, and a little pumpkin pie spice make this a refreshingly cool, yet familiar dessert you will love. Sunwarrior Vanilla Classic Protein adds a little extra nutrition and flavor too. Let it do its thing in the ice cream maker while you read a book, dance a jig, do some jumping jacks, paint a masterpiece, or do whatever you want while the creamy smoothness comes to fruition. Top it with pumpkin oil and sprouted pumpkin seeds or maybe some cacao nibs for a chocolate counterpoint to the sweet and mellow pumpkin.

 

Vegan Pumpkin Gelato

Ingredients:

  • 2 cups coconut milk
  • 15oz raw pumpkin puree
  • ½ cup young Thai coconut meat
  • ¼ cup maple syrup
  • ¼ cup extra virgin coconut oil
  • ½ cup coconut palm sugar
  • 1 tablespoon organic vanilla extract
  • 4 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 pinches salt
  • 1 scoop of Sunwarrior Classic vanilla protein
  • 15 drops of stevia
  • Drizzle pumpkin seed oil (*optional)
  • Sprinkle spouted pumpkin seeds (*optional)

 

 

Click here to see the directions and instructional video

Click here for more vegan pumpkin recipes 

 

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