Pumpkin nice cream with peanut butter sauce and gin raisins

Singlemade: pumpkin nice cream with gin raisins and peanutbutter sauce

My freezer is filled with bananas and whenever I feel like it, I blend it into nice cream. I usually serve it with a Nutella sauce so I can enjoy an (almost) guilt-free sundae. And it never gets old! :-p

One time, when I got a nice cream-craving, I decided to go nuts with some pumpkin puree I had lying around. And it was a hole in one!

Because I like warm sauce with my nice cream, I dreamed up a peanut butter sauce with raisins. Delicious! And a touch of gin adds a phenomenal flavour sensation!

Singlemade: pumpkin nice cream with gin raisins and peanutbutter sauce

Print Recipe
Pumpkin nice cream with peanut butter sauce and gin raisins
Pumpkin nice cream with peanut butter sauce and gin raisins
Course Dessert
Prep Time 5-10 min
Servings
Ingredients
The nice cream
The sauce
Course Dessert
Prep Time 5-10 min
Servings
Ingredients
The nice cream
The sauce
Pumpkin nice cream with peanut butter sauce and gin raisins
Instructions
The nice cream
  1. Take out the bananas and loosen them up.
  2. Add them to a food processor. If your machine isn’t all that powerful, wait a couple of minutes.
  3. Blend the bananas until they look like crushed ice. Open the lid and scrape off the edges (with a scraper) :-p
  4. Add the pumpkin puree and blend until even.
  5. Depending on how powerful you can blend, you’ll need to scrape the edges some more in between. Don’t overdo it to avoid your nicecream becoming too liquid.
  6. Add the nicecream to a bowl.
  7. Lather with the sauce and serve immediately! Enjoy!
The sause
  1. Add 4 tablespoons of water and 1 tablespoon of raisins to a cup.
  2. Cook in the microwave oven for 1 minute.
  3. Dissolve half a tablespoon of peanut butter and half a tablespoon of honey in the cup.
  4. Mix until even!
  5. Add half a tablespoon of gin at the end.
Recipe Notes

* I let bananas ripen and turn brown, then I peel them, dice them and freeze them per nice cream-serving. Try to freeze the banana slices separated from one another, so use a freezer bag that’s big enough to lay the slices out flat.

** I always have an open bottle of gin around, but you can use any hooch you like. Amaretto, Grand Marnier, rum…

Tip: This nice cream isn’t really fit to re-freeze. If you do, it’ll be solid as a brick. You’ll need to leave it out for about half an hour before you’ll be able to scoop your first balls!

Tip: Don’t feel like sauce, but would love some raisins? Let them soak for a few hours in tepid water with some rum or gin. Strain them before serving and stir them in with the nice cream. Yum!

Tip: If you’re looking for another sweet pumpkin-recipe, be sure to try the pumpkin pie in a mug!


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Stephanie and Vittoria both don’t have a microwave oven, so they used a saucepan for the sauce. Stephanie ate most of the sauce before the nice cream was done. It’s that good! 🙂 And even though Stephanie isn’t all that into banana ice cream, the pumpkin really makes it a winner in her book! She did note that her puree was fairly runny, so her nice cream wasn’t all that solid.

Vittoria just adores how the saltiness of the peanut butter matches the pumpkin’s sweetness. Yes, this nicecream is the pumpkin-series’ all-star! Vittoria’s tip: the sauce works great with grappa!

Kim thought this recipe was plenty! She made a non-alcoholic sauce, because she wanted her kids to try it. She only had crunchy peanut butter, which wasn’t runny enough to make a proper sauce :-). Tip: Kim replaced the raisins with dried cranberries!


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Have fun cooking and… bon appétit! 🙂

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