This ice-cream pie is the ultimate summer dessert! It’s incredibly delicious & super healthy, packed full of veggies & protein with no nasty additives!

Recipe: Pumpkin & Coconut Ice-cream Pie


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

*I get these items from The Source Bulk Foods


1. Steam pumpkin. Once soft, blend with Coconut Milk. Remove from blender, refrigerate for 2 hours. Re-blend to fluffy nice cream texture.

2. In a pot, bring water & dates to boil then simmer. Add oats, almonds, cloves, honey, cinnamon & sesame seeds and cook.

3. Evenly spread date mixture into a baking pan. Freeze for 2 hours.

4. Top base with pumpkin nicecream and refrigerate overnight.

5. Remove from fridge, slice and enjoy.

WP Feedback

Dive straight into the feedback!
Login below and you can start commenting using your own user instantly

Join My Mailing List

Get free health guides & recipes delivered straight to your inbox

You have Successfully Subscribed!