Pumpkin and Coconut Ice cream Pie

Course Dessert


  • 500 g dried dates finely chopped
  • 100 ml coconut milk
  • 1.5 medium-sized Kent pumpkins diced
  • 1/2 cup slithered almonds
  • 2 Tbsp sesame seeds
  • 1 tsp cinnamon
  • 6 cloves crushed
  • 2 Tbsp vanilla paste
  • 2 Tbsp honey
  • 1 cup water
  • 1/2 cup plain rolled oats


  • Steam pumpkin. Once soft, blend with Coconut Milk. Remove from the blender, refrigerate for 2 hours. Re-blend to fluffy nice cream texture.
  • In a pot, bring water and dates to boil then simmer. Add oats, almonds, cloves, honey, cinnamon and sesame seeds and cook.
  • Evenly spread the date mixture into a baking pan. Freeze for 2 hours.
  • Top base with pumpkin nice-cream and refrigerate overnight.
  • Remove from the fridge, slice and enjoy.
  • This ice-cream pie is the ultimate summer dessert! It's incredibly delicious and super healthy, packed full of veggies and protein.