We have an amazing ice cream maker. If you are in the market for one I heartily recomend the Cuisinart Ice cream maker. It is not as complicated as traditional churns, and does not require ice or salt. It has a drum that is make like a ice pack and you keep it in your freezer, you just pop it on, pour in your ingredients and in about 20 minutes you have ice cream. It is easy to clean, works really well, and we have enjoyed a lot of home-made ice cream. The churn makes just enough for all of us (and a few friends) for one treat.
We are now officially in pumpkin season and I was feeling like ice cream. For a vegan that can be a sad thing, but I found this recipe and it seriously redeems the vegan ice cream world. It was delicious! I am not really used to rich ice cream, so I thought it was a little rich, but Keith and the kids loved it. If you don't want it super rich you can replace some of the coconut milk with another non-dairy milk of your choice, but your ice cream may turn out a bit softer. (I don't mind that either)
Vegan Pumpkin Ice Cream
2 15 oz cans Coconut Milk (for firmest results use full-fat)
1 cup pumpkin puree
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla
1. Place all ingredients in a blender and blend it up. Let the mixture rest in the fridge for an hour. If it is cold it will freeze better in the ice cream churn.
2. Get your churn set up, pour in your ingredients, turn it on and enjoy in about 20 minutes, or whenever it gets hard enough for your enjoyment.
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