Beatrix Kidd0 (web_kitten) wrote in vegancooking,
Beatrix Kidd0
web_kitten
vegancooking

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Spiced Pumpkin Ice Cream with an ice cream maker

I know its getting cold, but that means ice cream makers are on sale!
This was my first time with an ice cream maker and it turned out AMAZING. I used this with an electric maker that does not use salt. I dont know how salt ones work, so this might work for it too.


1 box of tofu (box, not tub)
1 3/4 cup "milk" drink (I used vanilla milkshake)
1/3 C of syrup (maple or brown rice. I used maple)
2 t vanilla
1 15oz can of pumpkin (I left out 1/4 cup for my cats. They love canned pumpkin)
1 T-heaping, of Pumpkin pie spice
1t cinnamon

Boil the tofu for 5 minutes to get the bean taste out of it. Let the liquids be pressed out as you mix all the other ingredients together. Add tofu and puree until thick and smooth. Put it in the fridge for 3o min to make sure it is chilled- the texture of the final product will turn out better.
Add to ice cream maker and follow its directions. It will still be liquidy. Pour into containers (I used 3 one-pint empty tofutti ice cream containers). Put in freezer over night. (If you make it in the morning it will probably be frozen all the way by evening). Eat for breakfast ^_^

It is so good I promise. Would be nice as gifts or after autumn vegan feasts! YUM!
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