GF & DF Pumpkin Ice Cream Cake

In Australia, pumpkins are regarded as a vegetable and cooked as such. The common ones, such as butternut pumpkins and kabocha pumpkins, are simply prepared with a drizzle of olive oil  and seasoned to be roasted in the oven. In North America, however, pumpkins have an considerable role in the dessert category. Beginning of autumn, pumpkin flavored anything bursts onto the culinary scene: pumpkin-flavored lattes, pumpkin pancakes, pumpkin pies, pumpkin cake, pumpkin ice cream and so much more. The message is clear: if you have canned pumpkin at home, the sky's the limit on the variety of pumpkin-related food you can come up with. 

Lately, I have been browsing recipes from the Northern Hemisphere and feeling quite jealous of the foodies on the pumpkin train. Because you see, whilst Australia has these lovely fresh butternut and kabocha pumpkins, sugar pumpkins or canned pumpkins are not commercially available. It just doesn't exist! (How is that?!) Australia has strict quarantine laws and non-native plants, even edible ones like pumpkins, are not admitted on agricultural grounds. 

Luckily, on my last trip to Canada, I stocked up on rare food, one of which was canned pumpkin from Choices Wholefoods. When I found it in the pantry last weekend, I, literally, held it up like a trophy. Without further ado, I bring you an absurdly rare  pumpkin ice cream cake from the Southern Hemisphere! 

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 Gluten-Free Dairy-Free Pumpkin Nice Cream Cake

Ingredients 
Base
8 dates
1 cup almond meal
1 cup sunflower seeds
1/4 cup desiccated coconut
a dash of salt 

Pumpkin Nice Cream
3 frozen bananas
1 1/2 cup canned pumpkin
1/4 full fat coconut cream
1 tsp pumpkin spice (a mixture of cinnamon, nutmeg, allspice and clove)


Directions
Make the base first. Cover the dates with water and microwave for a minute to soften them. In a food processor, blend together the soaked dates, almond meal, sunflower seeds, salt and desiccated coconut  until the crumbs start to come together. Take out 1 to 1 1/2 cup of crumb and press into a cake tin/tray lined with saran wrap. 

To make pumpkin nice cream, blend bananas, pumpkin, coconut cream and pumpkin spice. Pour into cake tin and leave in freezer to set for at least 3 hours. 


 Note: Keep the left over raw nut base for other use (bliss balls, raw bars etc).