Pumpkin Coconut Soft Serve with Maple Almond Crunch
A simple pumpkin coconut soft serve prepared in a high powered blender and topped with a maple almond crunch.
Ingredients
Maple Almond Crunch:
- ½ cup raw almonds
- 2 tablespoons pure maple syrup
Soft Serve:
- ⅔ cup (160 mL) full fat coconut milk
- ½ cup whole fat Greek yogurt
- ¾ cup canned pumpkin puree
- ¼ cup maple almond crunch see recipe above
- ¼ cup + 2 tablespoons packed dark brown sugar
- ½ teaspoon vanilla bean paste or ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin spice blend
- pinch kosher salt
- 15 ice cubes or more until desired consistency is reached
Instructions
- Maple Almond Crunch: Preheat the oven to 300°F (150°C). Spread the almonds on a half sheet pan. Pour on the maple syrup and stir mixture together. Roast for 30 minutes, stirring once every 10 minutes or so.
- Allow to cool. Set aside ¼ cup for the soft serve. Cut the rest into small pieces with knife and set aside.
- Prepare Soft Serve: Place soft serve ingredients in a high-powered blender and blend, using the tamper as needed. If consistency is still too soft, transfer mixture to freezer for 15 to 20 minutes. Spoon into bowl and top with the remaining maple almond crunch.
Serving: 1serving, Calories: 291kcal, Carbohydrates: 23g, Protein: 9g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Cholesterol: 3mg, Sodium: 97mg, Fiber: 4g, Sugar: 15g