How to make
*Coconut cream is the hard part that separates on the surface of canned coconut milk (it is important for it to be from the refrigerator).
Blend the roasted pumpkin along with the coconut cream and agave and place them in a suitable container in the freezer for 2-3 hours or as long as it needs needed to set.
To make the crocan, melt the coconut sugar over a very low heat, being careful because it burns very easily and quickly, because it does not caramelize like regular cane sugar.
Once melted, add the crushed walnuts and stir so that they are well covered with caramel.
If you want, you can roast them in advance. I add them in raw.
Put the caramel-walnut mixture on baking paper to harden (it happens very fast).
Take the ice cream out of the freezer and give it some time to defrost a bit.
Take two metal spoons and put them in hot water, use them to form ice cream scoops and sprinkle them with crushed crocan.
Happy Holidays and enjoy this roasted pumpkin and walnut crocan ice cream.
