Thursday, September 19, 2013

Vegan Pumpkin Pie Ice Cream

Vegan Pumpkin Pie Ice Cream
Unless you are living on the moon, you know that right now pumpkin is extremely popular. From muffins to lattes, we love to enjoy this fall time player in everything we can think of. We love pumpkin pie most of all and this time of year, it brings back memories and comforts us. We think of mom and grandma slaving away for hours to make that perfect pie. It was always the centerpiece of the dessert hour and smelled heavenly. So when thinking of a great ice cream, its just a no brainer to pick pumpkin pie. Perfect for family nights after pumpkin and apple picking or for a holiday dessert treat. 

This recipe shows you how to take falls favorite gourd and turn it into a delish seasonal frozen treat. This ice cream is not only easy and delish but will remind you of holidays and the days after to follow. We love to have our pie and eat it too, so pair this with a homemade vegan caramel sauce and whipped cream. Make it even more heavenly with vegan graham cracker pieces and serve it anytime you want that comforting memory. This ice cream is great for holidays or any night you want it to feel like it. Enjoy!
Vegan Pumpkin Pie Ice Cream
Yields: 2 Batches


1 (15 ounces) can cream of coconut
5 cups full fat coconut milk
1 1/2 cups tofu (any style)
1 Tablespoon vanilla
1/4 cup light brown sugar
1 15oz can organic pumpkin puree
2 Tablespoons pure organic maple syrup
1 teaspoon nutmeg
2 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon xanthum gum
1 teaspoon agar agar powder
2 Tablespoons arrowroot powder
2 teaspoon The Vegg & 1/2 cup water (Optional)

Toppings (Optional)
Vegan Whipped Cream (homemade or store bought)
Vegan graham crackers, crushed or pieces
Vegan Caramel Sauce

Before making the vegan ice cream, set your ice cream maker bowl in the freezer to freeze over night for at least 6 to 8 hours. Once the bowl is completely frozen, it is ready for you to add the ice cream liquid base.

Ice Cream Base
In a saucepan on medium-high heat, mix the coconut milk, vanilla extract, The Vegg (prepared beforehand), and cream of coconut.

Vegan Ice Cream Base
When the mixture has just started to boil, add in the agar agar powder. Once it is combined and cooks for 2 minutes, take off the heat and stir in the arrowroot powder. Now that the arrowroot is combined, wait 2 to 3 minutes and add in the xantham gum and whisk to combine. Then add room temp or heated up vegan cream cheese, whisk to combine. (This mixture should thicken slightly, it will be much thicker when it cools completely in the fridge.)

Vegan Cream Cheese Ice Cream Base
Blend until smooth, once smooth add to a glass or plastic container to chill in the fridge covered with plastic wrap.
Ready to Chill Base
Once the ice cream base has cooled completely, remove and strain in a wire strainer to make sure there are no lumps. 
Straining Tools
Ready to Use Base
Once strained, add the base to your stand mixer with the remaining ingredients (except tofu). 

When first part is combined, add in your Tofu and mix to combine for a second time until smooth and no lumps. 

Ready to Churn Base
*This makes 2 batches of ice cream base, you can make both separately or store the second batch in the freezer until ready to use. Great for the upcoming holidays, you will already have one ready to use.
Second Container for Freezer
Once the mixture is smooth and done mixing, add your completed ice cream mix to your ready to use ice cream maker. 

Let the base churn for 30 to 40 minutes, or until the base has set into an soft serve consistence. 

Turn off the machine and transfer to a freezer safe container or leave in ice cream maker bowl. Let the ice cream freeze over night or 6 to 8 hours before serving. Once set, remove from freezer and serve by itself or with toppings. Pairs great with homemade Vegan Caramel Sauce, vegan whipped cream, and crushed vegan graham crackers. Perfect for the fall and upcoming holidays, enjoy! 

Ready to Serve Ice Cream


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