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.

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