GNOWFGLINS™

My kids will be home tomorrow and I want to have pumpkin and chocolate ice creams ready for a treat the first evening they’re back with us from their vacation at Gramm’as house.

I wanted to make Lori’s Pumpkin Ice Cream this morning. Once, when we lived nearby to her family, we went to her house and she’d made it for an afternoon treat. It was yummy! I couldn’t make her version today because it needs silken tofu; no grocery stores in my area carry that. I’ll have to wait and get some silken tofu when I go to the big city where Trader Joe’s is. So instead, I made the following pumpkin ice cream, using almond milk and coconut milk. I so wish I had chocolate chips to add-in, but I’m out of those until Monday when my Azure order comes in.

Pumpkin Ice Cream
Non-dairy, naturally sweetened

The coconut to nut milk ratio can be changed — more coconut milk results in a stronger coconut flavor and a creamier result. When the nut milk proportion is increased, the opposite becomes true.

makes 2 quarts

• 1 15-ounce can coconut milk, not light
• raw nut milk*, added to coconut milk to equal 4 cups total (approximately 2 cups)
• 1 15-ounce can pumpkin puree
• 2 tablespoons unsulphured molasses
• 3/4 cup raw agave
• 1-1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• optional add-ins: acceptable chocolate chips, gingersnaps, graham crackers

Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the refrigerator or freezer to make sure it is all quite cold.

Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.

For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired. If frozen, let sit out for 5 to 10 minutes to soften up sufficiently for scooping.

*I use homemade, unsweetened nut milk that has been strained and not shaken up (so that any remaining grinds stay at the bottom). Either make your own, or look for commercial varieties that are unsweetened. If unsweetened nut milk is unavailable, feel free to substitute whatever variety you prefer, but you may wish to adjust the amount of agave to your desired level of sweetness.

© Copyright 2007 by Wardeh Harmon