Wow! The weather this weekend is perfect. What a beautifully warm Canadian Thanksgiving weekend. Usually the house is warmed by the oven being on all day roasting that turkey and the stovetop burners with their mashed potatoes and soup... Oooh! I can't wait!! but this year it's so hot outside, I think a little non-traditional something might be in order.
Given this weekend's warmth, what could be better than pumpkin pie ice cream? Well, vegan pumpkin pie ice cream of course!
Vegan pumpkin-pie ice cream (adapted recipe from Williams-Sonoma Pumpkin Ice Cream)
1 can coconut milk (not light)
1/3 cup agave syrup (maple syrup would be great too!)
2 Tbsp molasses (convinced that this is the secret ingredient)
2 tsp cinnamon (you can use less, I just love cinnamon)
Pinch of nutmeg, pinch of ginger, pinch of cardamom, pinch of allspice
1 cup pumpkin puree (check your freezer in case you followed my last blog post)
1 tsp vanilla
Shake the can of coconut milk, a lot. Then shake it again just to be sure. Add all ingredients to a medium pot and heat over gentle heat. Use a whisk to blend everything until smooth. Strain through a fine sieve into a clean bowl and refrigerate until cool (overnight is ok). Before pouring chilled mixture into ice cream maker, give it a good stir. It may have settled a bit. Churn according to manufacturer instructions (25-30 mins). Chill in freezer for a few hours and when ready to eat, let soften at room temperature about 10 mins.
Hope you enjoy it as much as my boys & I do! Happy Thanksgiving and bon appétit!
