Just to be sure, before I make your Vanilla Rum / Roasted Pumpkin Ice Cream: you put the entire 2
cups of pumpkin puree into the ice cream base recipe?
So using labeled sandwich bags (I mark the date on each), scoop 2
cups of pumpkin puree into each one (this is where I use my large - mouthed funnel to try and keep things clean), seal it and place each one flat into the freezer and freeze until you're ready to use them!
Not exact matches
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
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped
into small pieces 2 tablespoons
pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1 ripe, but firm avocado, pitted and peeled 1
cup pumpkin puree, chilled 3/4 teaspoon vanilla extract 1 teaspoon
pumpkin pie spice 1/3
cup sugar 1 13.5 - ounce can coconut milk, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1 tablespoon coconut butter, such as Nutiva coconut manna (optional) 5 sheets
of Graham crackers, crushed
into small pieces 4 dessert glasses or small jars
- used canned
pumpkin puree; I used 3
cups of it (could have used more, especially since I added more milk), and put it
into the mixture after about 15 minutes
of simmering, then simmered for about 10 more minutes.