From Forks over Knives - Fall 2018
1/4 cup pure maple syrup (or more)
2 Tbsp finely chopped pitted whole dates
15 oz can pumpkin
12-14 oz firm, light silken-style tofu
1+ tsp vanilla
1/2 tsp ground cinnamon
(added ? 1/4 tsp pumpkin pie spice)
(added 1+ Tbsp chocolate orange liqueur)
1) In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes
2) In a blender or food processor, combine date mixture and remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl. Cover and refrigerate 4-24 hours.
3) Freeze chilled mixture in a 1.5 - 2 quart ice cream maker according to the manufacturer's directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoop able ice cream. Stand at room temperature a few minutes if frozen hard.
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