Skip to main content

Vegan Pumpkin Pie Ice Cream Recipe

It's fall in the northern hemisphere, and here in the United States it's all about "pumpkin". It's funny how different cultures view this wonderful (in my opinion) vegetable. Growing up in New Zealand, pumpkin was a regular feature in the "Sunday roast of lamb". Now when I was growing up it was still the steam age in the mind of many of the younger generation, and the traditional family roast of lamb can in no way, shape, or form can any longer be considered "traditional". An interesting cultural difference was that British immigrants back then turned their noses up at pumpkin because where they came from it was considered nothing more than cow fodder. Interesting, eh! No doubt that attitude has changed now too.

Pumpkin doesn't seem to get much airing here in the U.S. until the fall and Halloween come around. Then it's BIG! Jack-o-Lantern carving parties, pumpkin flavored coffee beverages at Starbucks, and of course, pumpkin pie at the Halloween dinner table.

But how about some vegan pumpkin pie ice cream? On the blog roll that you'll find at the bottom of the page, I noticed just such a recipe today from blogger Isa Chandra at Post Punk Kitchen. She gives such a wonderfully in-depth explanation of why she uses each ingredient in her recipe with the ultimate aim of coming up with vegan ice cream that has the mouth-feel of the original without all the cruelty and risks to health. There's oil in there, something that I typically avoid in my cooking except for the most sparing amounts when absolutely needed, but ice cream is meant to be a little naughty, isn't it? Consider it a treat worthy of the Thanksgiving dinner table. The recipe sounds absolutely yummy, and I'm going to make it for sure.

Here's Isa's ingredient list so you know what you need to have.

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 
For the full details on how to put it all together, jump on over to Isa's post where she even has a video for you to watch as she demonstates how to make this delicious-sounding vegan ice cream treat: http://www.theppk.com/2013/10/pumpkin-pie-ice-cream-video/
Keep an eye out for more recipes from Isa and the other bloggers in my blog roll that you'll find below every post on my blog. Also great health advice from the best in the whole-food plant-based kingdom of good health through self-responsibility.


Comments

Popular posts from this blog

Making Soy Milk at Home

For whatever reason, I have always preferred most things plain rather than flavored, and the same goes for the non-dairy milks: make it plain for me! Hold the vanilla! Actually I like it unadulterated, GMO-free, and organic. And it can be hard to find and expensive. Yes, I'm hard to please! You should see what I want for Christmas!

Read the label on the box of your plain soy or almond milk and you will discover that it's not as plain as you thought and has other stuff with long fancy chemically-sounding names added to it.

So what's a country boy lost in the big city to do but take things in hand and start making his own organic, non-GMO, unadulterated soy milk at home. Duh! I had heard of a friend who had a soy milk maker thing-a-ma-jig and that sounded like a gadget to me, and as much as I like "plain", I LOVE gadgets. So a quick search of Amazon turned up this thing called a Soyajoy G4 Soy Milk Maker. I H-A-D to get one! So I did! Of course!.

It's so super…

How to Get Started on a Whole-Food Plant-Based Diet

Welcome! Presumably you've landed on this page because you are thinking about trying a "whole-food plant-based" diet.

A whole-food plant-based diet is a diet that is focused on healthy nutrition, and that consists of whole foods rather than processed foods, and excludes animal protein.

I was once in your shoes: I wanted to stop eating animal protein because I had high and worsening cholesterol levels, but I had no clue on how to get going. By pure luck, right at the time I wanted to make changes to my nutrition to fight my high cholesterol, Lady Luck intervened and I read about Dr. Joel Fuhrman's book "Eat to Live" on an investment site of all places! It was the beginning of my journey to self-education, motivation, and action. Fortunately there are some amazing resources out there online that helped me be successful in changing my nutrition for the better, and I'll share them with you in this post.

But first, I need you to make a pledge before you go a…

Summer Lunch Menu

Menu
Roasted tomato and pepper gazpachoKale salad with chickpeas and spicy tempehBroiled figs with cashew cream

We had a friend over for lunch last Sunday and I thought it would be a great idea to record here what I served. Often my only recollection of what I prepared for someone is that it was easy or too hard, a flop or a success, but I can't recall what was actually on the menu. So in the interests of being able to go back and dig up old menus, I thought I'd try and make a practice of recording them here for your benefit and mine when trying to put a menu together for lunch.

None of our friends are vegans. The closest we get are a couple who eat dairy and fish but no meat. Would that be a lacto-pescatarian, or a pesco-lactarian, or a lacto fishatarian, or... Oh, whatever!

Well it's mid-summer here and was going to be a hot day, and we almost always eat outside on the deck. So I wanted something cool and light.

What better than to start with some gazpacho. I've alwa…