Healthy Pumpkin Magnum recipe | Glutenfreewhisk

 Talking about guilt free desserts and no one will ever guess that these chocolate ice cream bars have pumpkin in it. I personally love sweet yellow pumpkin even as a sabzi, especially khatta meetha kaddu recipe and now that, healthy desserts are what everyone is looking for, these pumpkin magnums are just irresistible. I have already shared two amazing ice cream stick recipes that are super tempting and healthy take on sweet desserts hiding fresh fruits in them. If you haven't checked the recipes already then, you can look for guilt and lactose free ice cream recipe, that has apples hidden and they taste so good that you won't stop with just 1 ice cream stick and that is totally OK. The other recipe is with mango that I shared in my summer recipe series, guilt free creamy mango ice cream recipe.

Ice creams are loved by almost everyone with a few exceptions and people who are lactose intolerant but there are so many variations available now that makes you enjoy ice creams with a twist even when you are lactose intolerant. Use coconut yogurt and blend any frozen fruit of choice with your choice of sweetener and make yourself a quick ice cream fix. You can even enjoy sorbets and dole whip that are perfect brain freeze delight and so satisfying. My recipe of peach sorbet is just 2 ingredients sorbet recipe with a tangy masala sprinkle on top that even beats the experience of having ice cream. This peach sorbet recipe is that good.

In my recipe for healthy pumpkin magnum, I am using the leftover fresh coconut after extracting coconut milk from it for another recipe. But this coconut is still flavorful and an ideal way to use the leftover and not waste anything. Another amazing way to use this leftover coconut after extracting coconut milk it to make super delicious coconut burfi out of it.

You can make this recipe vegan by using vegan yogurt. I do not have access to vegan yogurt in my small city yet, so I have used natural Greek yogurt. Yogurt adds body, texture and a taste to the magnums making them idea for your gut as well. I have not used any water in this recipe. Just honey and Greek yogurt were enough to blend the quantity of pumpkins I have used. And my pumpkin was sweet naturally so add sweetener according to it.

As I have mentioned earlier for lactose intolerant people you can have dole whip which is a lactose free dessert where fresh fruit is blended with coconut milk to get a mousse/thick smoothie like texture. But in the past, I have shared this cherry dole whip with stevia recipe, but I have made a lactose version of it. So, if you want to try something new that still feels and tastes like ice cream but is healthier, then this cherry dole whip recipe will be a great pick for you.

As I have said I love ice creams and have made a lot of flavors of ice cream at home using a hand beater, some heavy whipping cream, flavors of choice and alcohol of choice. Here are few ice cream recipes that I have shared and are an absolute must try. Salted caramel vanilla ice cream with tequila. I have made my own salted caramel at home, and this ice cream is my mother's new favorite. My favorite flavor is always chocolate but this coffee ice cream with vodka is an absolute indulgence, and I can eat bowls of it. Trust me I can. Another famous and favorite of many is kesar pista ice cream and I have made my recipe of kesar pista ice cream with rum, and it works so well. The natural taste of kesar and pista without any artificial color or taste is exceptional. A fruit ice cream with no alcohol, then check my recipe for Persimmon ice cream and you will love it natural taste, sweetness and everything about it.

Be an ice cream fanatic like me and indulge.

If you are looking for a silicone ice cream mould then you can buy it online at a great price 4 cavity big and oval silicon mould for ice cream.

INGREDIENTS -

5-7 slices of yellow pumpkin

2 pinches of salt

4 tbsp unsweetened cocoa powder

Honey, to taste

A few spoonfuls of fresh coconut grated

Half a tsp cinnamon powder

60 gm natural Greek yogurt

For garnish

8 cubes 70% Dark Chocolate

4 tbsp ghee

8-10 cubes of white chocolate

4 tbsp of ghee

Colored sugar decoration

METHOD - 

1. Take the cleaned, deskinned slices of yellow pumpkin (try to keep them thin not very thick as they will be half roasted then) and arrange them on a baking tray with salt.

2. Bake them in a preheated oven at 180 degrees Celsius for 20-25 minutes or until cooked. Allow them to cool a little.

3. Now in a blender jar add these cooled pumpkin slices followed by unsweetened cocoa powder, cinnamon powder, honey, fresh coconut, and Greek yogurt. Blend to a smooth fine paste.

4. Pour this in the silicon ice cream cavities, put the wooden stick and freeze then overnight.

5. The next day, melt dark chocolate with ghee and white chocolate with ghee separately. I have used a microwave; you can use a double boiler as well.

6. Garnish the prepared pumpkin magnums with melted chocolate of choice. I have done a few of them with each melted chocolates and a few with half white and half dark chocolate. Sprinkle some sugar-colored decoration and indulge.

Note - You can use dates or any other sweetener of choice here. I have used honey because it is liquid and it eliminate the need to add any other liquid for it to blend well. You can use chopped seeds and nuts of choice to decorate instead of colored sugar decoration.

Check the full recipe on YouTube (Gluten_free_whisk) - Healthy Pumpkin Magnum recipe.

Healthy Pumpkin Magnum recipe | Glutenfreewhisk