Pumpkin Spice Ice Cream
You can cook a fresh pumpkin for this recipe if you like, but canned works just ﬁne. You can also substitute puréed sweet potato or squash for the pumpkin. A Note from Nava: Wouldn’t this ice cream be an amazing companion to most any of the desserts here? Contributed by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love* (Book Publishing Company; reprinted by permission).
Makes 1 generous quart
- 1 (14-ounce) can full-fat coconut milk
- 1 cup puréed cooked pumpkin
- 1/2 cup soymilk or other nondairy milk
- 1/2 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
Then, freeze in an ice cream maker according to the manufacturer’s directions.
Visit Cathe Olson’s blog, Cathe’s Kitchen.
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