Strange, but true fact about me: I am obsessed with pumpkin, so much so that 100% pure canned pumpkin ranks among my favorite pantry staples. Low in calories and packed with both fiber and vitamin A, canned pumpkin can be used in everything from soup, to homemade pasta, smoothies, or your morning oatmeal. I also frequently use it as a healthy swap for eggs and oil in baked goods (see my post on using canned pumpkin for fudgey brownie bites here).
So, clearly when I bought my ice cream maker this summer, pumpkin ice cream was on my shortlist of recipes to whip up. Inspired by another Boston blogger, Healthy Food For Living’s, recipe for Vegan Maple Pumpkin Ice Cream, I tweaked to incorporate another ingredient obsession of mine, Whole Foods Vanilla Soymilk and added a bit more spice. The result…divine, spicy pumpkin-ness.
Homemade Pumpkin-Vanilla Ice Cream
-1 can of 100% pure pumpkin puree (NOT pumpkin pie mix)
-1.5 cups of vanilla soymilk (I like Whole Foods 365 brand)
-1/2 cup honey (I used clover, but it’s up to you)
-1 tsp. ground cinnamon
-1 tsp. ground nutmeg
-1 tsp. pumpkin pie spice
-1 tsp. pure vanilla extract
-In a medium bowl, mix the pumpkin puree and soymilk. Once incorporated, add in honey and vanilla extract.
-Slowly add in the spices one tsp. at a time. I recommend using a whisk to ensure that they are incorporated evenly. The mix will be slightly thicker than the consistency of water and that’s normal.
-Cover with plastic wrap and chill in the refrigerator for two hours.
-Place in ice cream maker and make according to your model’s specifications (mine took 20 minutes).
If making for a dinner party, I would recommend making that night, because this recipe is best served freshly made. Because of the low fat content, once it’s in the freezer for awhile the consistency is more like an ice cream-y Italian ice. Nevertheless, the taste is still delicious! Hope you will enjoy as much as I do.