Pumpkin Ice Cream

 https://www.forksoverknives.com/recipes/vegan-desserts/pumpkin-ice-cream/

Love the savory taste, but it freezes so hard that I had to leave it in the fridge instead of the freezer.  Might try a different silken tofu, or add banana or soy milk.  But wouldn’t mind the same recipe and just leave in the fridge as more of a pudding than ice cream.  

INGREDIENTS

• ¼ cup pure maple syrup
• 2 tablespoons finely chopped pitted whole dates
• 1 15-oz. can pumpkin
• 1 14-oz. package firm, light silken-style tofu
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon

INSTRUCTIONS

• In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
• In a blender or food processor combine date mixture and the remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl; cover and refrigerate 4 to 24 hours.
• Freeze chilled mixture in a 1½- or 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 scoopable ice cream.