It's like pumpkin pie in ice cream form. (Check out my General Guidelines and Advice before starting.)2 c. Silk soy creamer
1 c. soy milk
¾ c. brown sugar
1 c. cooked, mashed pumpkin (homemade or canned; see note below)
1 ½ t. pumpkin pie spice
2 T. arrowroot
1 t. vanilla extract
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, brown sugar, pumpkin, and pumpkin pie spice together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in the vanilla.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin. Jack o'lantern pumpkins are cool for Halloween, but don't make for good eatin'. They're flavorless, watery, and stringy.
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I'm excited to try this recipe at some point.... I love pumpkin pie ice cream!
ReplyDeleteAnyway, I'm not sure how I found your blog but here's where my food-type blog is:
www.myspace.com/veganfoodgeek
I think today I'm going to post about my ice cream adventures at some point so ....
Thanks Agnes for all of the recipes! We whipped up this baby in the fall with fresh pumpkin puree and it was delish! The left overs we made into shakes by mixing it with Vanilla Chai drink. YUM!
ReplyDeleteI'm going to make the Ginger ice cream now, can't wait!
Finally tried this and it was awesome. I had it on top of homemade vegan apple pie and it was a great combination. I think by itself, it could use a bit more sugar for my taste. I was also thinking of baking a Mrs.Smiths pie crust, crumbling it up and throwing it in the mix with the pumpkin ice cream.
ReplyDeleteThis was delicious! I think I'm going to make this again for a Thanksgiving dessert :)
ReplyDeleteDear Agnes,
ReplyDeleteIn my cuisinart ice cream booklet, which is not a vegan ice cream book, there is a recipe for pumpkin pie ice cream. ( Ironic isn't it?), I follow recipes in this book, but I just use soymilk instead of regular dairy, and I make my own creamer, by using 1/4 cup of earth balance margarine per one cup of soymilk, and I blend it in my blender, it makes a fabulous non-dairy creamer!! You can also triple this creamer, by using 3/4 cup of vegan margarine, per 3 cups of soymilk. I soften the margarine thoroughly before adding it with the milk and blending it.
Anyways, I have used these recipes out of the regular ice cream book, simply by converting them, and it has worked out fine. But, back to the pumpkin pie ice cream, this recipe in the regular ice cream book, is very similar to yours, except that they ask you to add one cup of crushed graham, or vanilla butter cookies, during the last five minutes, in the ice cream machine. I used a cup of homemade shortbread cookies, crushed, the result was absolutely delicious. My mother was very impressed. Another thing I wanted to tell you, you had wanted to know the results of using brown rice syrup, among other substitutes instead of sugar, well, I found a conversion on the internet, for using this, you use one and 1/3 cups of brown rice syrup, per cup of sugar, decrease the other liquid in the recipe by 1/4 cup, ( the soymilk or creamer), and add 1 tsp. of baking soda, I followed this instead of sugar for my plain vanilla vegan ice cream, and it turned out splendedly and very delicious!
Also, brown rice syrup is quite tasty and does not increase blood sugar levels, it is sold at the health food stores as a healthy vegan alternative to honey, it is safe for diabetics, but anybody could benefit from it. It also has good B vitamins in it. I certainly hope that you get better not too far in to the future. Take care, and thanks very much for everything.
That's one of the best ice creams I ever tried! *^.^* Thanks a lot for the recipe!
ReplyDeleteI tried this using some substitutions. I tried the "make your own" soy creamer idea, but I used the Smart Balance spread that does have dairy in it since my son can handle that little bit of dairy. I also used corn starch since no arrowroot on hand. I whipped up all the ingredients in my vitamix first then cooled them, and whipped them again before freezing. It actually tasted pretty good, but the fat in the smart balance spread turned into tiny globs when it froze so didn't have a really creamy texture. I'll use the soy creamer next time.
ReplyDeleteIs it supposed to be so thick? My ice cream maker had a difficult time churning it. The taste was fine, though.
ReplyDeleteAnon--
ReplyDeleteYes, it can be pretty thick. As long as you like the end result, it's all good. :)
Just in time for Thanksgiving! What a great idea. I wish I would have used cooking pumpkins for my first try on pumpkin pie.. I could NOT figure out why the pie was WATER! I thought my grandma gave me the wrong recipe..ha. Thanks!
ReplyDelete-Sylvia
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I made this the other day, it was really good :). I reblogged this recipe with a picture of the finished product, check it out. Thanks!
ReplyDelete-Jessica