Vegan Pumpkin-Ginger Ice Cream

Yield: approximately 1 quart

I am indebted, once again, to Wheeler Del Torro, author of The Vegan Scoop for this ice cream formula. His blend of soy milk, soy creamer and arrowroot powder always yields rich and creamy results. My recipe was inspired by left-over canned pumpkin from the weekend’s pancake creation and fresh ginger from the Vegan Chinese Orange-Sesame Chicken with Carrots. The addition of a couple of sticks of cinnamon yields a flavor that is deeply pumpkiny, but with subtle nuances for a beautiful complexity. It is especially delectable with a dollop of Soy Whip into which a little orange liqueur and fresh orange zest has been folded.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup
2 tablespoons arrowroot powder
2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too)
3/4 cup packed brown sugar
2 sticks cinnamon
8 very thin slices of fresh ginger, peel left on
1 cup pureed pumpkin (canned is perfect)
1 tablespoon vanilla extract

In a small bowl, whisk together 1/4 cup soy milk and arrowroot powder until smooth. Set aside. Place the remaining 3/4 cup of soy milk and remaining ingredients, except vanilla extract, into a medium saucepan and bring just to a boil, stirring occasionally. Remove from heat and quickly whisk in soy milk-arrowroot mixture until very smooth followed by the pumpkin and the vanilla extract. Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight. Whisk to remove any remaining lumps, then remove cinnamon sticks and ginger slices, squeezing the latter slightly as you do. Freeze according to your ice cream maker’s instructions. (I use a Cusinart electric ice cream maker.) Scrape into an airtight container and store in freezer.

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