Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Pumpkin and Pecan Ice Cream

Pumpkin and Pecan Ice Cream
Pumpkin and Pecan Ice Cream
Pumpkin and Pecan Ice Cream

Yes, you read that right! Pumpkin and Pecan ice-cream. I love pumpkins and add them to lots of different dishes. Pumpkin and pecan is the perfect combo for this seasonal ice-cream. It’s so easy to make and deliciously refreshing as a go to dessert. Pumpkin puree can be picked up in a tin/jar in the supermarket.


Pumpkin and Pecan Ice Cream

  • 6 tbsp. pumpkin puree
  • 3 bananas sliced and frozen (zip lock bags are handy here!)
  • 5 tbsp. maple syrup
  • 100g pecans
  • 1 tsp. vanilla extract
  1. Place pecans and 1 tbsp of maple syrup in a bowl and stir to combine and lightly coat the pecans in the syrup.
  2. You can toast them in the oven for 12 minutes at 180°C (tossing a couple of times throughout the 12 minutes). Or toast in a frying pan over a high heat for 3-4 minutes.
  3. Set to one side and break into pieces (try not to eat too many of them during this process).
  4. In a food processor add the frozen banana, pumpkin puree and the rest of the maple syrup and vanilla.
  5. Blend until smooth.
  6. Stir in the nuts! Serve now as a soft serve style ice cream (which is mega). Or pour into a stainless steel tin and place into the freezer for at least 3 hours to set more firmly. Store in the freezer for up to 7 days.
  7. When you are ready to eat, remove from the freezer and leave for approx. 15 minutes before serving to let soften just a tad.

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