When I checked Hannah's blog this evening my first thought was "Shut up!" She posted a recipe for pumpkin ice cream, which is what I have for you today. I've definitely been upstaged by the queen of vegan confections. But our recipes are pretty different, so take your pick. Her picture is decidedly prettier!
Anyway, this came about because we had a couple friends over and one of them joked after dinner that he wanted pumpkin ice cream. Lesson 1: be careful what food-related things you wish for around me, you are liable to get it! I thought to myself "I can make that!" And since I store my ice cream maker bowl in my freezer it is always ready to go. I really like pumpkin, but I am not particularly fond of pumpkin pie so this would not be my first flavor choice for ice cream but Dirty (the friend who requested it - don't ask about the nickname) and B liked it.
Pumpkin Pie Ice Cream
I topped it with dried cranberries for the picture and they were pretty yummy, they got cold and chewy and provided a nice tart contrast to the ice cream. If you don't want to use a whole cup of maple syrup (I was feeling reckless!) you can use 1 1/4 cups sugar heated in 1/2 cup water just until dissolved then cooled and add 1/2 tsp maple extract.
1 15 oz can 100% pumpkin puree
1 12 oz box silken tofu
1/2 cup whole, raw cashews
1/2 cup water
1 cup maple syrup - Grade A dark, or Grade B
1 tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
pinch of ground nutmeg
Blend all ingredients in blender until completely smooth (I can't vouch for how well this will work in a "regular" blender). Chill in freezer 40 minute or in 'fridge over night - I just stuck the whole blender container in there.
Freeze in your ice cream maker per manufacture directions. Serve as is for soft serve consistency or transfer to an air tight container and freeze until solid.
Consume. This makes about 6 cups, and it's definitely healthy as far as ice cream goes!