 |
| So Delicious Coconut Milk Creamer gives this vegan ice cream an incredibly creamy texture! Follow Foods For Long LIfe on FACEBOOK ! |
Vegan Ice Cream
I typically just use unsweetened soy milk to make a healthful frozen dessert ( see my Mango Peach and Strawberry ice cream recipes) but since the holidays are here, I stepped it up a notch and added some coconut milk creamer for my pumpkin pecan ice cream. Coconut creamer is fat free but does add some calories. However, it makes a big difference in the texture and creaminess of the ice cream. Even so, this dessert weighs in at less than 100 calories per serving with less than 1/3 a gram of saturated fat!
This ice cream has all the flavors of autumn and winter and makes a perfect topping for holiday pies or a slice of ginger spice cake.
 |
| So Delicious French Vanilla coconut milk creamer is non GMO, vegan and gluten free! |
Texas Pecans are the Best
During my many years living in Texas, I developed a love for the wonderful pecans grown there. I'm not the only one who feels that way. Luther Burbank, the world famous horticulturist, was quoted in 1908 as saying, " If I were a young man, I would go to Texas, knowing as I do the possibilities of the pecan industry and devote my life in propagating new species of the pecan and doing the same work there in nut culture as I have done here in other lines of horticulture. Your pecan is superior to our walnut and you are standing in your own light - why not develop it?"
 |
| Pecans make a perfect addition to pumpkin ice cream. |
Pumpkin Pecan Ice Cream
Vegan, Gluten Free
[makes 8 servings]
1 cup So Delicious French vanilla coconut milk creamer
1 cup unsweetened gluten free soy milk
1 large banana
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 packets stevia, or to taste
1/4 to 1/2 cup chopped raw Texas pecans
Place coconut creamer, soy milk, banana, pumpkin, pumpkin pie spice and stevia in a blender and blend until smooth.
Add mixture to an ice cream maker and process according to directions.
Add pecans to the ice cream maker during the last few minutes of processing.
Serve immediately.
Per serving (with 1/4 cup pecans): 97.7 calories, 3.1 g fat, 0.3 g saturated fat, 0 mg cholesterol, 1.7 g protein,15 g carbohydrates, 1.7 g dietary fiber and 12.5 mg sodium.
Per serving (with 1/2 cup pecans): 121.2 calories, 5.5. g fat, 0.5 g saturated fat, 0 mg cholesterol, 2 g protein, 15.4 g carbohydrates, 2.1 g dietary fiber and 12.5 mg sodium.
8 comments:
Very good! Have you done any recipes with vanilla flax milk? I've been thinking it might work well but not really great luck with desserts in the past
I've never tried it but I'm sure you can use it to replace the unsweetened soy milk in this recipe. I would still use the one cup of French vanilla coconut creamer because it add a lot to the creamy texture and flavor.
Good luck!
Joanne
Wow that sounds delicious! I'm going to make this with So Delicious Coconut Milk instead of soy milk, too! Heck, I might even use their Coconut Nog! Wouldn't that be yummy?
How decadent :)
Enjoy!
Joanne
This ice cream recipe sounds so delicious and perfect for the holidays. I love pumpkin, pumpkin spice, coconut and pecans - so I definitely need to try this recipe!
WOW ! this is nice blog blog.
This is great recipe,I love Vegan Pumpkin Pecan Ice Cream .Thanks for sharing this recipe ,its really delicious recipe .
gluten free recipes
What exactly is in the coconut creamer? I ended up writing my ice cream cookbook because I wanted to avoid some of those commercial products that other ice cream recipes call for.
Interesting, because you said it made a big difference in texture, but it was low in fat.
Flax milk? Wow, never heard of that. I'm happy there are so many options out there these days!
It is amazing that this fat free product can make the ice cream so creamy! It's just made from coconut cream, water, guar gum and cane juice. I usually avoid commercial products in my recipes too but this one is truly wonderful!
You should try it!
Joanne
Post a Comment