Place all the frappé ingredients into a high powered blender.
Pulse until smooth.
Pour the frappé into two jars or glasses.
Add the ice-cream to the top.
Sprinkle with extra pumpkin spice.
Add the shaved chocolate.
Insert the chocolate shard.
(Instructions on how to "shard" chocolate is in my Tasty Recipes Book.)
Pumpkin Butter: Ingredients:
½ butternut pumpkin - diced
1 tablespoon fresh ginger - grated
Zest and juice from 1 medium lemon
¼ cup pure maple syrup
2 tablespoons apple cider vinegar
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1½ cups icing sugar
½ teaspoon sea salt - to taste Method:
Preheat the oven to 180ºC (356ºF)
Line a baking tray with baking paper.
Place the pumpkin onto lined tray.
Evenly spray with cooking oil.
Bake for 45-50 minutes, or until soft.
Set aside to cool.
Remove the skin from the pumpkin.
In a medium sized non-stick saucepan, stir in the ginger, lemon juice, lemon zest, apple cider vinegar, maple syrup, spices and sea salt until combined.
Fold the pumpkin through.
Stir over a medium / low heat for 15-20 minutes. (DO NOT BOIL)
Remove from the heat.
Set aside to cool slightly.
Place a fine mesh strainer over a metal bowl and press the pumpkin through until smooth.
Cover and refrigerate until firm.
Pumpkin Spice Blend: Ingredients:
½ cup cinnamon - ground
1 tablespoon cloves - ground
1 tablespoon allspice mix
1¼ tablespoons nutmeg - ground
1½ tablespoons ginger - ground
¼ cup vanilla sugar
1 teaspoon sea salt Method:
Combine all spices together until fully incorporated.
Place into an air tight glass jar.