Note: Starting today, I’m trying out a new recipe format. I hope that you find this new method useful. It should allow you to use various programs and apps, such as Paprika, to capture the recipes without having to cut and paste. Let me know on the ScrapDeli Facebook page if you like it, or would prefer the old method!_
Pumpkin combined with a bit of chocolate is one of my favorite flavor combinations. Add in a little maple syrup and some chopped pecans and I’m doing the happy dance. Turn it all into ice cream and I’m headed over the moon!
For me, this ice cream is kind of the last hurrah of summer. It’s still warm enough to have it here, but the fact that there are pumpkins everywhere means it will probably be the last frozen treat of the year.
For the chocolate chips in this ice cream, a chocolate sauce is drizzled over the almost frozen ice cream and mixed in, creating small chips, or pieces of chocolate. If you don’t want to bother making the sauce, you can stir in 1⁄4 cup of vegan chocolate chips after the mixture is done processing in the ice cream maker.
But if I were you… I’d make the sauce! You can use it on all kinds of things, and it will keep in the refrigerator just fine in a squeeze bottle. Just warm it up before you use it, so it’s liquified!
Note: Mattie, at VeganBaking.net, really deserves all the credit for this recipe. Although I invented the flavor profile, it wouldn’t have come out nearly as creamy without his vanilla base instructions!
This was so good! It was smooth and creamy with a great flavor.
I sprinkled chopped pecans on the top to give it a bit more crunch. I served this for dessert to DH and MIL who really loved it!
Here’s the setup.
I mixed all the fats together in one measuring cup and the vanilla and liquid sweeteners are all in another cup. I love these glass measures because they have markings for teaspoons, tablespoons and ounces on them! I can pour multiple things in them so I have less to clean up later!
This is what the churned ice cream, with some chocolate sauce drizzled over the top looks like before it’s completely hardened and mixed in.
- high speed blender
- 1 quart jar
- 1 quart ice cream maker
Ice Cream Recipe
- Name: Pumpkin Chocolate Chip Ice Cream
- Recipe Type: Dessert, VG
- Author: ScrapDeli.com
- Serves: 1 quart
Pumpkin combined with a bit of chocolate is one of my favorite flavor combinations. Add in a little maple syrup and some chopped pecans and I’m doing the happy dance. Turn it all into ice cream and I’m headed over the moon! For me, this ice cream is kind of the last hurrah of summer. It’s still warm enough to have it here, but the fact that there are pumpkins everywhere means it will probably be the last frozen treat of the year
- 1 cup raw cashews, soaked over night
- 1-1⁄2 cups So Delicious Coconut Milk, Unsweetened, divided
- 1 cup pumpkin puree
- 2 tablespoons canola oil
- 2 teaspoons refined coconut oil, barely melted
- 1 teaspoon MacNut oil
- 1 teaspoon raw cacao butter, barely melted
- 1⁄2 teaspoon apple cider vinegar
- 1 tablespoon Coconut Secret Coconut Crystals
- 3 tablespoons Coconut Secret Coconut Nectar
- 2 teaspoons maple syrup
- 2 drops liquid stevia
- 1⁄2 teaspoon vanilla extract
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon xanthan gum
- Drain the soaked cashews and put them in the blender jar with 1 cup of the coconut milk. Blend on high speed until the cashews are smooth and the mixture looks like cream.
- Add the rest of the ingredients and blend until the entire mixture is smooth and creamy. Stop and scrape the sides of the blender as needed. It should be the consistency of thick custard.
- Pour mixture into the jar and cover. Chill in the refrigerator at least 2 hours, longer is better, up to 8 hours.
- When you are ready to make the ice cream, assemble the ice cream maker according to the manufacturer’s instructions. Turn it on.
- Take the mix out of the refrigerator and shake it well. Pour the mix into the ice cream maker.
- Mine took about 15 minutes before the ice cream maker just wouldn’t churn it any longer. Your mix may take more time, depending on your maker.
- When it will no longer churn, remove the tub and set it on a slip proof mat. Drizzle the chocolate sauce over the top.
- Wait a few seconds for it to harden, then using a stiff plastic spatula, stir it in, breaking the chocolate into chunks.
- Repeat until you are happy with the amount of chocolate chips in your ice cream!
Refined coconut oil doesn’t taste like coconut. You can use unrefined for the ice cream if you wish, it’s such a small amount, you probably won’t notice the taste. But in the chocolate syrup, you will notice it. If you don’t mind the flavor, unrefined is ok. But for this ice cream, I find the taste weird.
I used scratch cooked pumpkin puree. You can use canned, just make sure there’s nothing in it except cooked pumpkin!
If you don’t have a Vitamix, put all of the liquid ingredients, except the pumpkin, in with the cashews and blend. Then add the dry ingredients and blend. Add the pumpkin puree last, because it will make the mixture very thick, especially if you’re using home cooked pumpkin.
I realize it’s a weird combination of fats in the ice cream mixture. But the cacao butter and MacNut are there to add some subtle flavors. You can leave them out, but you may miss the depth they add.
The small amount of coconut oil will help with the texture, because it will harden at cold temperatures, unlike the canola oil. This ice cream, because it contains fat in addition to the other ingredients, will stay softer, and can be dipped after storing in the freezer, unlike my previous recipes. Just take it out of the freezer about 10 minutes before you want to dip it.
Chocolate Shell Syrup Recipe
- Name: Chocolate Shell Syrup
- Recipe Type: Dessert
- Cuisine: GF, VG, RW
- Author: ScrapDeli.com
- Prep time: 5 mins
- Cook time: 10 mins
- Total time: 15 mins
- Yield: 1⁄2 to 3⁄4 cup
- 1⁄2 cup refined coconut oil, melted
- 1⁄4 cup cacao powder
- 1⁄2 teaspoon vanilla
- 2 tablespoons raw agave syrup
- 1 teaspoon maple syrup
- 1⁄8 teaspoon cinnamon
- Place all of the ingredients in a blender jar. Blend on high speed until smooth and creamy.
- Pour the chocolate mixture into a squeeze top bottle.
This chocolate sauce will freeze almost instantly. That makes it great for a chocolate shell “topping” on ice cream and other frozen treats. You can also dip frozen fruit in it! Keep in mind that it will be soft at room temperature, so it can be messy to use for non-refrigerated items.