Pumpkin Pie Ice Cream Recipe
Isa Chandra Moskowitz is a pioneer of delicious vegan cuisine, with a ton of cookbooks under her belt and another superb one, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, just hitting the shelves. Try your hand at her creamy faux pumpkin pie ice cream, one of our favorite dishes from the book, or watch her make it on Breville's YouTube Channel.
Yeah, maybe the days are getting colder, but I've always loved ice cream on a chilly day and who doesn't want to eat everything pumpkin during autumn? I spent forever coming up with a really really creamy ice cream that just shouts, you know, ICE CREAM. Tofu is just fine, but it can be, um, tofu. And coconut milk is sometimes just too icy for me. This ice cream is where it's at.
- 1 cup unroasted cashews
- 1 cup plain rice milk
- 3/4 cup pumpkin puree
- 2 tablespoons olive oil
- 1 tablespoon organic corn syrup
- 1 tablespoon light molasses
- 1 tablespoon pure vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice (below)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- First, boil the cashews in water for about 30 minutes. Drain them and add to the blender.
- Add all remaining ingredients and blend until completely smooth. Blend for about a minute, then test for creaminess. It should take about 3 minutes total to get it as smooth as possible.
- Preset your ice cream maker to a hard gelato setting, and pour in ice cream mixture. Once churned, you can eat immediately as a soft serve, but for scoopable results, seal tightly and freeze for about 24 hours.
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