For the ice cream:
- 1 cup pumpkin puree (I used canned puree)
- 2 cups thickened cream
- 1/4 cup fresh orange juice
- 1/4 cup Stevia (natural sweetener)
- 1 tsp gingerbread spice mix
- Zest of 1/2 an orange
- Ice magic or any other chocolate coating for ice cream that sets
To make the ice cream: combine all ingredients in a small saucepan and bring to a boil. Turn the heat off and allow to cool at room temperature before placing in the fridge for another couple of hours. Once chilled, pour the mixture into the ice cream mixing bowl and assemble your unit. Churn for 15 minutes of until the ice cream is frozen and ready.
Spoon ice cream into your cone moulds and place in the freezer to set, cover with plastic film to prevent freezer burn.
To assemble the hats: pour about 2 tablespoons of Ice Magic onto a sheet of grease proof paper and spread to make a circle. Repeat to make one more. Place in the freezer to set.
In the meantime, unmould pumpkin ice cream cones. Remove the chocolate discs from the freezer and turn the cones out onto the middle of the discs. Pour over extra Ice magic to cover the entire ice cream cone and allow to set. Serve immediately.
recipe source here