Here's my recipe for vegan pumpkin ice cream. It's that time of year!
Ingredients:
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.
Hey! You're back!!! Hooray!!! Great to read your latest post here. Have been missing you. Nice to know all is well and that yer busy in a good way!!
ReplyDeletekleoptra, thanks for sticking with me. I've got things in the works, just have to get them finished and posted.
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