I am continually amazed that I am still in the running for Project Food Blog. Thank you all SO much for the continued votes and support. (You can vote for my latest entry here.) If you liked the Pumpkin, Fig, Pomegranate Upside-Down Cake, you will love the accompanying vegan ice cream…
Pumpkin Cinnamon Spiced Vegan Ice Cream
- 1 cup canned pumpkin
- 1 can lite coconut milk
- 1/2 cup unsweetened almond milk
- 1/2 cup agave nectar
- 2 tsp cinnamon
- 1 tsp vanilla
To Prepare: I love making ice cream because it is so unbelievably simple. The only thing you need is a little pre-planning, and the patience to let it freeze! If you’ve already made the Pumpkin, Fig, & Pomegranate Upside-Down Cake (and you really should), then you should have an open can of pumpkin leftover. This ice cream not only complements the cake perfectly, it makes good use of the rest of the can.
The instructions for this could not be more simple – dump all ingredients into a blender and give it a good whir…
If your dog ate your Vitamix, make sure you cover the gaping holes with a towel.
Once the mixture is well blended, pour it into an ice cream machine. You’ll need to make sure you freeze the inner bowl for at least 24 hours prior to making this (hence the need for pre-planning). Then push start and let your magical machine do all the work (this ice cream maker is only $45 – totally worth it).
In about 30 minutes, you should have delicious creamy pumpkin spiced ice cream!
Perfect on its own, or next to a gooey piece of cake.
Taste tested for approval…
Two thumbs up.