I knew my first pie pumpkin would go fast. I made pumpkin seed brittle, pumpkin butter, pumpkin bars, pumpkin cinnamon rolls and used up the last of it last night making vegan pumpkin ice cream. It was super quick and easy and very, very yummy.
I had a second pie pumpkin on deck ready to go, and I roasted it a few days ago, in anticipation of using up the first one. But the weirdest thing happened. After hours (4 or 5) of roasting, it remained hard as a rock. AND it turned really brown/charred. I tossed it, I guess I got a bum pumpkin? But now, sadly I am pumpkin-less. (until I buy a new one)
Vegan Pumpkin Ice Cream:
2 cans chilled coconut milk (canned, full fat)
2 cups pumpkin puree
1 cup sugar
Pie spices: cinnamon, allspice, nutmeg, cardamom, cloves to taste
Mix everything up, then freeze according to your manufacturer’s instructions. I have the kitchenaid ice cream attachment, so I just pop the chilled bowl on there and churn for about 15 minutes. We ate a bit, then I froze the rest. Initially the consistency is like soft-serve, but freezing it turns it a bit harder like traditional ice cream.
What is YOUR favorite pumpkin recipe? I think I need to make cookies and maybe a bundt cake next.
I was excited to make these because I LOVE vanilla malts. I love all things malt in general, really–who am I kidding?
I do love Whoppers, and that is what I used. Whole Foods carries these amazing chocolate peanut butter malted milk balls that I wanted to use, I was just too lazy to make the extra trip. (I was already at Target)
I love my KitchenAid ice cream attachment and I have made lots of different types: custard bases, infused cereal milk, eggless stovetop method…but I wanted to try vegan ice cream because my husband is sensitive to dairy and feels yucky after eating my yummy homemade confections. There is no sadder thing for a baker than to hurt people with their treats! I thought it would be a pain, or wouldn’t taste that good but I was wrong, wrong, wrong.
I did a quick google search and realized it was way easier than I could have imagined to whip up a quick non-dairy treat using coconut milk as the base.
I had a can on hand so the first time I tried it, I just tossed it in the fridge and let it chill overnight. That’s right! If you pre-chill the coconut milk then all you need to do to make vanilla ice cream instantly is to mix it up with a sweetener and some vanilla. If you want to get more creative, that’s easy to do as well. I know having to chill my base before freezing can be kind of a drag.
The next morning I added 2 tablespoons of vanilla bean paste (obsessed with it!) and sugar to taste. (I used about 1/4 cup I think) There are lots of alternative sweeteners that would work great, but that’s what I grabbed.
I was amazed at how delicious and creamy it was so when it came time to make these shakes I did the same thing but used three cans and right before it was the perfect consistency I added the Whoppers directly to the ice cream maker to finish freezing.
When it was all set I blended with a bit of almond milk in the food processor to make the ice cream into shakes and garnished with more Whoppers.
Holy moly it was good!!
And the best part was that I had ice cream leftovers for later!!!
Head on over and see how my fellow
bakers ice cream makers fared!