Well, I’ve gone and used all the canned pumpkin in my pantry. Now, I have to get more! Seriously, it’s on my grocery list for tomorrow.
Here’s a delicious taste-alike to Bassetts’ pumpkin ice cream, which was one of my very favorites as an omni. This vegan version is very convincing. The flavors are right-on. I used Isa's recipe for vanilla ice cream from Veganomicon as a base and worked from there. Gotta love Vcon!
Put all of your ingredients (besides the sugar and the spices, obviously) in the fridge the night before or at least a few hours before you make your ice cream! Make sure your ice cream maker bowl has been in the freezer overnight as well so it’s ready to work.
One can of organic coconut milk (full fat) you’ll be harvesting ½ cup of the solid cream on top of the coconut milk once it is cold.
1 cup liquid: ½ cup soy milk, ¼ cup coconut milk (from the can where you got the cream!), ¼ cup organic soy creamer (I use Trader Joe’s) OR: you can just use 1 cup of full fat soy milk if you prefer.
¾ cup organic sugar
4 ounces (½ cup) silken tofu. Hint: this is 1/3 of the 12 ounce brick (full fat, “firm” silken tofu in the aseptic box)
¼ cup full fat soy yogurt (plain or vanilla)
1 tsp cinnamon
½ tsp nutmeg (1/4 tsp if you are afraid of nutmeg)
½ cup of organic pumpkin puree
Just put everything into a blender or food processor and puree it. I just use my Hamilton Beach blender which I’ve had for almost twenty years and works just as well as those high powered three hundred dollar things! Anyway, pour the cold puree into your ice cream maker and follow the directions for your specific maker.
To give it a nice, firm texture, freeze for a few hours longer in a tightly sealed Tupperware container before serving. And try not to eat it all in one sitting!
Have a great week, everyone.