Sunday, October 20, 2013

Vegan Pumpkin Chocolate Chip Ice Cream

Well well looky what the wifey found here, a recipe for pumpkin ice cream how fitting for this time of year. Now I am a person who can eat ice cream all year long even though I live in a place that has terrible winters. Pumpkin is good in everything but it is awesome in ice cream. Now most people don't have an ice cream maker so I find that this recipe is perfect because most have a food processor or a blender.

 Now this recipe that I am following is perfect there is only two changes that I did was instead of canned organic pumpkin pie mix I used a can of organic pumpkin and I only used 3/4 cup of chocolate chips instead of 1 cup. The only reason for the change for the pumpkin is because of what I had on hand. 3/4 cups of chocolate chips was the right amount for the ice-cream.

Pumpkin Pie Spice

2 Tbsp ground cinnamon

1 Tbsp ground ginger

2 tsp ground nutmeg
 ½ tsp allspice

½ tsp ground cloves

Now that is mixed up keep it in an air tight container and use it as needed for all your fall recipes.

Pumpkin Pie Ice Cream

4 frozen bananas broken up

1 cup canned organic pumpkin

1 teaspoon vanilla

1 1/2 teaspoon pumpkin pie spice

3/4 cup dairy-free chocolate chips

Put the broken bananas, pumpkin, vanilla, and the spices in the processor process till smooth, you will need to scrape down the sides a couple of times. Once the mixture is completely smooth do a taste test to make sure that is is at the flavor you want, it is easier to adjust will still in the processor. I doubt you will need anything else but check anyway. Remove the blade and stir in the chocolate chips by hand. Pour into a 9x9 baking pan lined with wax paper place into the freezer for at least four hours. Let the pan sit out for 20 min to soften and help with the scooping.

Have Fun and Enjoy

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