I am so very excited that very talented and sweet Lorraine of Lorraine’s Cookies has decided to come on over to be part of this weeks “Write With Me” session. She is sharing a seasonally inspired dairy free dessert, which I cannot wait to try this myself!!!
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Hi everyone!!! I am Lorraine of Lorraine’s Cookies. I am so excited to be a guest blogger today on Mighty Delighty and I thought some Pumpkin non-dairy ice cream was in order since anytime is always a good time for ice cream!!
I recently found this book : The Vegan Scoop by Wheeler Del Torro from another cookie friend and love it so much. It not only has incredible non-dairy recipes, but Vegan desserts at the back of the book also!!! A great book to pick up if you happen to love ice cream and dessert !!!!
I made some adaptations to the recipe that I wanted to share: I used Coconut Milk creamer instead of Soy creamer and I believe if you use any other type of non-dairy milk or creamer, the recipe would work out fine – mine did. I also left out the oats – by accident but I cannot wait to put them in next time. It was a bit spicy too and I liked it but you might want to decrease the amount of Pumpkin Pie spice!!!!
Pumpkin and Oats
- 1 cup soymilk, divided
- 2 Tablespoons arrowroot powder
- 2 cups soy creamer
- ¾ cup brown sugar
- 1 cup cooked, mashed pumpkin
- 2 tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- ½ cup oats
In a small bowl, combine ¼ cup soy milk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup soy milk, brown sugar, pumpkin, and pumpkin pie spice in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add oats.
Here are the steps broken down!!!
I hope you enjoyed this and thank you Morgan for letting me share this recipe!!
~~Thank you Lorraine so much for sharing this fabulous recipe with us. Please take a minute to visit her website to see all of her wonderful work and don’t forget to stop by her Facebook page and say hello!!
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