Pumpkin Spice Ice Cream
Makes 1 generous quart
You can cook a fresh pumpkin for this recipe if you like, but canned works just fine. You can also substitute puréed sweet potato or squash for the pumpkin. Try this ice cream topped with Whipped Orange-Cashew Cream (recipe follows).
1 (14-ounce) can full-fat coconut milk
1 cup puréed cooked pumpkin
1/2 cup soymilk or other nondairy milk
1/2 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.
Whipped Cashew Cream
Makes 2 cups
Cashews are amazingly creamy and make a wonderful, thick topping similar to whipped cream.
1 1/2 cups raw cashews
1/2 cup rice milk
2 tablespoons maple syrup or agave syrup
2 teaspoons vanilla extract
Place the cashews in a blender and grind them into a powder. Add the rice milk, maple syrup, and vanilla extract and process until smooth. Chill in the refrigerator for 1 hour, or until cold and firm.
Whipped Orange-Cashew Cream: Add 1/8 teaspoon of orange extract along with the vanilla extract.