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Hey, it's J-Wro on the J-Wro show bringing you guys another funktastic
fancy-free vegan dessert recipe here today, and before I begin you may
wonder why I always wear V-neck T-shirts. Well to answer that question,
it's because the mic placement. It's just more convenient that way. Moving
on, today I'm going to be addressing an ingredient that of course for this
season is all too common. We're talking about pumpkin. Now you usually see
pumpkin pie or pumpkin crisp or pumpkin fruit logs or pumpkiny eggnog.
There's all kinds of crazy concoctions with pumpkin, 'tis the season. But
how about pumpkin gelato? Ooh, aah. Pumpkin gelato, yes. A fresh take on
pumpkin for this holiday season and it's super easy. All you need is a
blender and an ice cream maker. I know, don't get scared now. Ice cream
maker, very easy, very inexpensive to purchase. I'll talk more about that
later. But get your taste buds and your minds ready to wrap around the
gorgeous glory that is pumpkin gelato. So the first thing that I like to do
is start with my base, which you could use any non-dairy milk of your
choosing; however, I like coconut milk. We're going to add two cups right
to our blender mug.
Next up, we got to do the pumpkin. Fifteen ounces right to the Blendtec.
Now next up, I have a half cup of young Thai coconut meat. So ahead and add
it right to the blender. We're going to be adding some sweetness in the
form of grade B organic maple syrup. Let's do a quarter cup of our maple
syrup to our blender. Then for that rich, creamy texture in our gelato
we've got to add a little bit of extra-*** raw coconut oil in the form
of a quarter cup. Maple syrup can't really handle the truth by itself so
it's got to call in the cavalry. What is the cavalry? It's organic coconut
palm sugar. So let's add right around a half cup of this great, really
caramelly low-glycemic sweetener.
We're going to keep rolling on the flavor train here for our gelato, and
that comes in the form of one tablespoon of organic vanilla alcohol-free
extract. And here's where I start cheating a little bit as a chef. We've
got some pre-ground pumpkin pie spice. So we're going to add four teaspoons
of our pumpkin pie spice. I like my gelato a little bit spicy. I know it
might sound crazy, spicy pumpkin gelato but when I'm saying spicy what I
mean is cinnamony. Cinnamony. So I like to add a little bit extra in the
form of a half teaspoon. Now of course to bring all the glorious flavors
together we have to add a little bit of salt, so let's do two pinches or
so.
Now last, but certainly not least, we're going to bump up the protein
content in our pumpkin gelato with some Sunwarrior classic protein. This is
a bio-fermented sprouted brown rice vegan super-food protein that blends so
easily, has a creamy vanilla taste, and it has a 98.2 percent assimilation
rate. What does that mean? That means most of the protein per scoop your
body can actually use as opposed to a whey protein or any other synthetic
protein. So if you guys want to a little more of this, you've got to get
with the Sunwarrior classic protein. So let's throw in a nice heaping scoop
to our gelato mix. All right, and now it's time to blend for 50 because
it's nifty, and because we have to get all the ingredients really nice and
smooth and creamy like a proper gelato. Let's fire it up.
Okay. All right, so 50 seconds later I think, oh yeah, I think I know we
have a rockin' base for our gelato here. If you need your sweetness SWAT
team, who you going to call? Stevia. So let's go ahead and add maybe 15
drops to the mix and then we will pour it into our ice cream maker. So this
is what the bad mamma jamma looks like. It's a two quart frozen bowl with a
mixer attachment. In between batches of ice cream or gelato I like to toss
it back in the freezer. It takes about an hour and a half to two hours to
really crystallize and get cold but then it allows you to create magic. So
you can take it and lower it right into your ice cream maker, and then pour
this perfect pumpkin gelato mix right in. Oh yeah. You've got to do the
long pour.
All right, so now what we want to do is put the lid on our ice cream maker
and let this puppy do this thing for about 40 to 45 minutes. You will
notice as it goes it's going to start thickening up and gain that thick,
rich, delicious, super-dank gelato consistency. So you must be patient now,
Grasshopper. Go read a book, take a walk, do something, meditate. It will
be worth the wait. So 45 minutes later, you come back to glory. That's
looking good because it's got some hold. This is definitely good enough to
start plating it and take it to the face. So just a teensy bit of pumpkin
seed oil on top, just a drizzle. And then I have some sprouted pumpkin
seeds or "pepitas" depending on who you ask. All right, here we go. We've
got our cute little eco-friendly serving bowl here. It's been turned into
an ice cream dish. Let's get the pumpkin gelato, pumpkin seeds, pumpkin
oil. Oh sweet mother of gourds.
So if you guys dug my pumpkin gelato give this video a thumbs up and let me
know what's your absolute favorite all-time pumpkin recipe. Do you guys
have something cool back-pocket? Maybe it's something traditional that mom
and dad or grandma used to make. Let me know in the comments below. What's
your number one all-time favorite pumpkin recipe? So guys this is J-Wro
here on the J-Wro show bringing you delicious vegan recipes and vibrant
living tips. I'm also part of the Sunwarrior tribe so be sure to check them
out and subscribe to their channel and if you haven't done so, subscribe
here. I don't know how many times I have to tell you, but come here for
amazing, innovative, delicious recipes and also follow me on social media
I'm on Facebook at Jason Wrobel Living, Instagram and Twitter
@JasonWrobel. Also on Pinterest, Tumblr. Check me out and stay tuned. I'll
have more information coming up about my TV series too. Stay tuned for
that. I'm going to go take a private moment, snuggling up with Charlie
Brown. Maybe that's what he meant, like the Great Pumpkin. It's the Great
Pumpkin, Charlie Brown. Maybe secretly, the Great Pumpkin could just have a
soft serve dispenser coming out of his mouth. I don't know. Charlie Brown
never tells me. I'm going to go hang with him. I'll see you guys soon.
Peaches and pumpkins. I found out that my cousin who lives in Detroit, she
shows her videos to coworkers and they have a nickname for me now. They
walk into her office and go, "Hey, how is Peaches doing?" That's a
perfectly good nickname for me, right? Peaches? Perfectly masculine.