Wednesday, November 2, 2011

Vegan Pumpkin Spiced Ice Cream


Vegan Pumpkin Spiced Ice Cream

1 can coconut milk
1 cup coconut milk beverage (or any other non-dairy milk)
1 1/2 cups pumpkin puree (or canned pumpkin)
1/2 cup pure maple syrup
1 tsp vanilla
1 tsp cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ground ginger

Combine ingredients in blender.

Allow mixture to chill in fridge for 1-2 hours.

Process in ice cream maker or allow to "set" in freezer.


If you start with chilled coconut milk and non-dairy milk beverage it takes less time to chill mixture.

Full fat coconut milk makes the creamiest ice creams but I usually stock up on Trader Joe's (when I get to one!) coconut milk, which has less fat but also costs less.  It works just fine and makes a great ice cream.  

I like to minimize sugar in our life so I usually try to use maple syrup or local raw honey as sweeteners, but you could play with lots of other sweeteners and also the amounts. 

No comments:

Post a Comment