Vegan Pumpkin Spice Ice Cream!

January 9th, 2010 11:17 am by mad mags

I know, I know. Ice cream!? On a snowy January morning!? In the middle of a bitter, polar-like, transnational cold snap!? Am I kidding!? A sadist!? Ms voedingswaardetabel downloaden excel. Freeze, maybe!? What gives!?

Nah, I’m just a vegan – a vegan with a little extra, week-past-the-expiration-date Silk Pumpkin Spice stashed in the fridge herunterladen. And since this liquid yum is only available a few months out of the year, there’s no way I’m letting it to go waste.

Enter: ice cream voucher template for free! Make a batch or two now, and freeze it ’til spring. Or eat in it front of a nice, cozy fire. Wev.

Bonus: you can now enjoy Silk’s holiday flavors year-round gute nacht bilder zum herunterladen. Just in a different state, yes?

Silk Pumpkin Spice Ice Cream

2010-01-04 - Pumpkin Spice Ice Cream - 0007

Inspired by my earlier Vegan Soy Nog Ice Cream music illegally download penalty! recipe.


2 tablespoons arrowroot powder
4 cups Silk Pumpkin Spice soy milk, i.e., one full quart container (divided into 1/4 cup and 3 3/4 cup servings)
1/2 teaspoon pumpkin spice spices
2 tablespoon brown sugar


1. Combine 1/4 cup Pumpkin Spice soy milk with 2 tablespoons arrowroot powder. Mix/whisk well and set aside.

2. In a medium sized saucepan, bring the remaining 3 3/4 cups Pumpkin Spice soy milk to a boil over high heat.

3. Once the soy milk starts to bubble, reduce heat to medium and mix in the pumpkin spice spices and the brown sugar. Whisk well.

Optional: To taste for sweetness, mix in one tablespoon of brown sugar at a time. Also, in addition to pumpkin spice, you may want to experiment with nutmeg, cinnamon, cloves, ginger and/or tumeric.

4. After you’ve seasoned the milk to your satisfaction, remove from heat and whisk in the arrowroot slurry.

5. Chill in the fridge for several hours or, better yet, overnight. Freeze according to your ice cream machine’s instructions.

6. Make it last – the next batch of Pumpkin Spice won’t hit the stores ’til next November, yo!



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5 Responses to “Vegan Pumpkin Spice Ice Cream!”

  1. From Mint Chocolate Silk to Mint Chocolate Ice Cream: A Trio of Timely Recipes! » V for Vegan: Says:

    […] year, I shared recipes for my very own Vegan Pumpkin Spice Ice Cream and Vegan Soy Nog Ice Cream. This year, there’s a new flavor in town: Mint Chocolate Silk. […]

  2. The Great CriFSMas Food Roundup! » V for Vegan: Says:

    […] is also a nice way to use up soon-to-expire coconut milk nog. (Ditto: Silk Pumpkin Spice, Nog, and Chocolate […]

  3. Celebrate the holidays year-round with this Coconut Milk Nog Ice Cream! » V for Vegan: Says:

    […] Pumpkin Spice, Nog, and Chocolate Mint flavors. I usually have good luck making ice cream with Pumpkin Spice and arrowroot powder, but the Nog and Chocolate Spice produce an icier dessert. Simmering them on […]

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