Tuesday, October 24, 2006

Vegan Pumpkin Ice Cream

Here's my recipe for vegan pumpkin ice cream. It's that time of year!

2 cups silken tofu
1/2 cup soymilk
1/2 cup oil (canola)
3/4 cup dry sweetener (sugar)
1/4 cup maple syrup

1 can pumpkin (15 oz.)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

1) Process the tofu, soymilk, oil, and sweeteners in a food processor until smooth. 2) Add the pumpkin and spices. Continue to process until well-mixed. 3) Pour ingredients into your ice cream maker, following its directions for freezing. (Mine takes 25 minutes). 4) Enjoy.