To say we love Halloween is an understatement. It is OUR holiday and we celebrate in big ways! And while we go all out with our festivities, we stay (mostly) true to our diet and lifestyle. In fact, for four years now we have been sharing our Healthy Halloween Recipe Round-Up to provide suggestions on how to celebrate this holiday while not accidentally falling face first into a big bowl of sugar (2011, 2012, 2013, 2014).
To continue our celebration of this awesome holiday, Corey from Domestic360life.com offers this fun healthy Halloween recipe! It’s an amazing creation that your kids will love to help prepare!
Hey Guys! Corey here from Domestic360life.com. I’m over the moon to be sharing a recipe with you all. I love The Paleo Parents and following Stacy on Instagram is such a breath of fresh air! I love her posts, they are so down to earth and genuine. Thanks for keeping it real, Stacy!
As soon as I got the word that my post would be going up around Halloween, this idea just sprang into my mind. Pumpkin Ice Cream Vampire Balls with raspberry “blood” filling and fangs! MWAHAHAHA!
I’ve made regular ice cream before and it’s a lot of work. First, you custard (all that cooking and egg tempering, etc…), then you have to cool the mixture before putting it in the ice cream maker and finally the freezer. *Ain’t nobody got time for that* Well, this ice cream is nothing like that. It’s a stir and freeze deal.
I love pumpkin spiced everything! The pumpkin, and the cinnamon-nutmeg-ginger-allspice-combo: doesn’t it just scream autumn? These Pumpkin Ice Cream Vampire Balls are a kid-friendly, healthy version of the best pumpkin dessert available. They are creamy, sweet, warmly spicy, and a little tangy. And don’t forget the chocolate. They are so freaking cute with the tiny fangs. Perfect for every Halloween party and all the little (and big) ghosts and goblins who might be haunting around.
This ice cream is great by itself. So, if you don’t want to make the vampire balls, just serve all the ingredients as a sundae for a fall dinner party or Thanksgiving dessert.
Quick Tip: Here is my tip for making anything that calls for the cream from the top of a full-fat can of coconut milk (like mousse, whipped coconut cream, etc…). The night before you are planning on using the coconut milk, place it in the refrigerator right-way-up (meaning you can read all the words without doing a head stand, even if you are a yoga genius). Then when you are ready to use the cream, gently remove the can from the fridge and slowly and gently flip it over so the bottom is now the top. Then open the can and slowly pour off the clear liquid and save for using in smoothies or whatever. The cream is now all at the bottom and you can just scoop it out.
- 3 cans (13 oz) full-fat, coconut milk (just the cream from the top, see Quick Tip above)
- 1 can (15 oz) pumpkin puree
- 2 tablespoons maple syrup
- 1 1/2 tablespoons pumpkin pie spice
- 1 tablespoon lucuma powder (optional, gives a wonderful butterscotch flavor)
- pinch of salt
- 3 cups frozen raspberries
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 3 tablespoons ground chia seeds
- 2 bags Enjoy Life mini chocolate chips
- 4 tablespoon avocado oil (or olive oil)
- 1 cup almond slivers
- For the Pumpkin Ice Cream, whisk all ice cream ingredients together in a large bowl.
- Follow manufacture's directions for ice cream maker or use the no-machine-needed, "ice cream in a bag method."
- Once the ice cream has frozen in the ice cream maker, transfer it to an air tight container and place in the freezer for at least an hour.
- For the Raspberry "Blood" Sauce, heat the raspberries in a medium-sized sauce pan over medium heat for a few minutes or until they start to melt and get juicy.
- Lower heat and simmer for a few minutes.
- Add in lemon juice and maple syrup and stir. Simmer for about 5 minutes.
- If you want to get rid of the seeds so that the sauce is more blood-like, then pour the sauce through a fine mesh sieve, pushing all the liquid through.
- Once strained, whisk in the ground chia seeds and transfer to the refrigerator.
- Chill for a few hours, until cool.
Assembly - Remove the ice cream from the freezer and leave out until it softens up a bit. While cooling, set up your assembly station. You will need a small glass of very warm water, a small ice cream or cookie scoop, the raspberry blood, a regular dinnerware spoon and a cookie sheet (that will fit in your freezer) covered in wax paper.
Work fast and in small batches so the ice cream doesn't melt. Working on 12 balls at a time works well.
Dip the ice cream scoop into the warm water. Then shake it off before scooping out a ball of ice cream. With the ice cream still in the scoop, make a small welt in the middle of the ice cream and spoon in some of the raspberry sauce. Place the ice cream ball on the wax paper with the raspberry sauce on the bottom. Once you've done about 12 or so, transfer the cookie sheet to the freezer while you make the rest of the balls.
Once all the balls are made, melt the chocolate and oil in a double broiler or microwave. Make sure not to burn the chocolate.
Working with batches of 12 ice cream balls at a time, spoon the chocolate over one ball and stick two almond slivers into the top, so that they look like vampier teeth. Then drizzle some raspberry sauce under the almond slivers to look like oozing blood. (Ooo! Gory!) Repeat with each ice cream ball. Return to the freezer until set. Transfer to in an air tight container and store in the freezer. Before eating, allow to sit at room temperature for about 15 minutes or until soft enough to bite into.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/10/Domestic360-Guest-Post-Paleo-Parents-Image-8.jpeg[/author_image] [author_info]About Corey – I started my first Whole30 three weeks after my daughter was born. I lost all my baby weight and felt wonderful. Afterwards I stayed on a mostly primal track. But, after a while I started slipping back into the mainstream “healthy”eating habits I have had my whole life. Fast forward a year and my daughter (now 1 year old) has horrible eczema. Her tiny body was covered in hives and scaly patches, she was itchy and sometimes her skin would bleed. I was desperate to try anything that might help her. Within a week of cutting her off of gluten and dairy we started to see drastic differences in her skin. Since then our family has been on a paleo and gluten-free eating plan.