Us foodies seem to overdose on pumpkin recipes this time of year, but that’s ok because they taste so darn good. You have pumpkin waffles (also gluten-free), pumpkin bread (or simply sub pureed pumpkin for the banana in any banana bread recipe), pumpkin pie, pumpkin cheesecake, pumpkin biscuits, pumpkin lattes, other pumpkin desserts and hopefully some pumpkin cinnamon rolls (we’ll see, not sure if they worked out yet). But why stop there? I had half a box of silken tofu sitting in my fridge last night and a craving for something cold and sweet. Thanks to my handy dandy ice cream maker I had pumpkin chocolate chip ice cream about 30 minutes later.
It’s a cross between Veganomicon’s vanilla ice cream recipe and this recipe with a little tweaking.
- 6oz firm silken tofu
- 3/4 C soy milk
- 1 C pureed pumpkin
- 1/2 C brown sugar
- 1/4 C raw or white sugar
- 1/2 T vanilla extract
- 1 & 1/2 tsp pumpkin pie spice
- 1/3 – 1/2 C chocolate chips (chopped up a little – I used this)
- 2 T rum or vodka*
Throw all the ingredients into your blender and puree until smooth. Transfer to your ice cream maker and follow the instructions. Voila!
*I added a tablespoon of rum in hopes that the ice cream wouldn’t get so hard after it had been in the freezer all night (since liquor doesn’t freeze very well). It is still pretty solid though so I suggest using at least 2 tablespoons or more. If you’re going to eat the ice cream right away after making it, the alcohol isn’t necessary.