ice cream

Completely Board Post #12: Dairy Free Pumpkin Ice Cream

Veg-am's Completely Board - Vegan Month of Food 2014

My family got together yesterday to celebrate my mom’s birthday.  Her birthday is actually on August 17, but that’s another story.

It’s easy when we celebrate her birthday *on* her birthday because I know the sweet should be something summery.  But what do you do for a birthday party just a couple days before the official start of fall and it’s over 80 degrees outside?  I found the perfect answer on my Pinterest board: Pumpkin Spice Ice Cream.

I used this recipe from MindBodyGreen that boasts only 5 ingredients.  I have a bit of a pet peeve of recipes boasting few ingredients and then one of them being something like “yellow cake mix”?  Hello…there are probably 12 ingredients in that.  But, since the “offense” here was pumpkin pie spice (actually a mix of 4-5 spices that I always have in my kitchen), I won’t ding them on that one too badly. 😉

I set out to try the non-ice cream maker version just to let y’all know how it worked.  I was making a double batch and after 2 hours of the mixture being in the freezer I could hardly see any progress.  I’m sorry I can’t report on this for people that don’t have an ice cream maker, but I only had 2 hours left until the party. I switched over to the ice cream maker version.  I followed the instructions on my ice cream maker (use cold ingredients, freeze the canister for at least 30 minutes, churn for about 30 minutes).

So do you want to see it?

Dairy Free Pumpkin Spice Ice Cream

It was as delicious as it looks.  Seriously, it was pretty much everything I hoped it would be.  Creamy, sweet but not too sweet, pumpkiny and spicy.  The only thing I did differently was add about two pinches of salt to enhance the flavor/offset the sweet and churned for about two more minutes to mix it in.  It didn’t taste salty, but I really do think it brought the pumpkin and spice flavors out a little more

This will be made at our house again.  and again.  I’ve also gotten the confidence and inspiration to try some new flavors.

It does freeze hard after a few hours after returning it to the freezer, so eat it soon after churning and then when you go back for more (because you will go back for more), you’ll need to let it sit out and soften a bit so you can scoop it out.  After you’ve done this and refrozen it, it’s becomes a tiny bit icy, but not so much that it’s a deterrent.  I’ve had a few scoops since the party.

I sent some home with my nephew and he said he was going to mix it with his espresso and make a frappe.  I now officially think he’s a genius.

Speaking of my nephew, he’s getting married in a few weeks.  After the party we were going through old family photos to find ones of him growing up for the wedding slide show.  I came across this one of me in my red checked zip-up polyester jumpsuit.  Based on the hairstyle, I figure I was in second grade so we’re talking 1978.  My sister told me she remembers it definitely had bell bottoms.  Second grade me would have liked the ice cream too.

Second Grade Dawn

1 food 5 ways, Bananas, Way #2: Banana Split Ice Cream

I love ice cream. I especially love ice cream that you need to chew. I like it to be hard and have other stuff in it. When you are a soy free vegan who doesn’t own an ice cream maker, there aren’t a ton of choices out there that fit that description. One of my favorites growing up was a banana split ice cream. Not a real banana split, but the banana flavored ice cream with the fruit and chocolate mixed in. Lucky for me, Dreena Burton made a cashew banana ice cream that I was able to adapt to replace this childhood favorite.

Banana Split “Ice Cream”



“Ice Cream”:
5 very ripe bananas, cut into large chunks and frozen (1.25 lbs after being peeled about 4 cups frozen chunks)
1/2 cup salted all natural peanut butter (the stir-in-the jar kind)*
1/4 cup agave nectar

*If you have unsalted peanut butter add 1/8″ tsp salt

Add-ins
1/2 cup chocolate chips (Enjoy Life brand are vegan, gluten-free, and soy-free)
1/2 cup frozen pineapple, cut in 1/2″ dice
1/2 cup frozen strawberries, cut in 1/2″ dice
1/4 cup roasted, unsalted peanuts

Directions:
Mix the add-ins together in a large mixing bowl. Put bowl in the freezer while you make the ice cream base so you won’t end up with strawberry juice streaks in the “ice cream”.

Put the frozen banana chunks in food processor and pulse until roughly chopped. If you have a small processor, you might want to do that in stages. Even with my large one, it almost tossed the processor around a bit. Add the peanut butter and agave nectar and process until smooth.

Get out the add-in bowl and scrape the “ice cream” on top of the add-ins. Then fold in the add-in ingredients until they are evenly distributed.

Put the entire mixture in a freezer-safe container and freeze ice cream until hard, overnight-12 hours. I put that time on it because at 5 hrs after making it was too soft, when I woke up at the 12 hour mark it was perfect! If it’s too hard to scoop after refreezing, just leave it sitting out for a couple minutes and it should scoop perfectly.

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I kinda hate to admit it, but I ate this for breakfast as soon as it was frozen hard enough. I just couldn’t help myself. Then again, with all that fruit in it, I guess it’s not so bad.
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Liebster Award:

Thanks to Richa from Hobby and More , Mel from Veganise This! and Kelly from Three and a Half Vegans for each awarding me a Liebster. “Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan Mofo!
The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!
I’d like to award Liebsters to the following:
1. Amanda at In My Vegan Life
2. Celyn at Miso For Breakfast
3. Celeste at Growing Up Veg
4. Cara at Fork And Beans
5. VeggieAmanda at Newman Improved

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