Who says it has to legitimately be fall to start using all things pumpkin? Probably the same guy who says you can’t wear white after labour day – fuddy duddies. I find that the rush of needing to clean out my pantry has made me a little more creative of late. My husband, Jeff, loves pumpkin pie. And ice cream. And cinnamon.
So, when I had a shelf full of my pre-mixed spices and a cupboard full of canned goodies I came up with this vegan delight.
This is a two-part recipe that requires you to pre-make your own condensed “milk”. I didn’t measure out my own recipe so please use this one here that I found online. Let me know if you like it and if not, I’ll whip up mine and post it here for you.
You’ll make the recipe above and chill before setting out to finish the rest so please don’t forget and stress yourself out…..you just might eat all the ice cream before any one else has the opportunity.
- 1 full recipe of vegan condensed milk
- 1 large or two small cans of un-spiced pumpkin puree OR your own lightly baked pumpkin processed with a little water.
- 3/4 cup Vegemoo / Nut mylk
- 1 tbsp of my pre-mixed Pumpkin Spice
- 3 frozen bananas
Place all ingredients in high powered blender (Blend-Tec or Vitamin) mix until smooth. Place in freezer for 4-5 hours to serve as ice cream or serve immediately as pudding/topping.
I dressed with vegan, gluten free ginger cookies – also Jeff’s favourite.
Makes 4 servings