Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Espresso Soy Ice Cream
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- #16216
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 teaspoons gelatin
1/4 cup espresso, room temperature
1/4 cup maple syrup
3 1/4 cups vanilla soy milk
2 teaspoons vanilla extract
2 teaspoons ground espresso beans
directions
In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently, then remove from heat.
Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla, then let cool. Cover and refrigerate until chilled.
Spoon chilled mixture into ice cream maker and freeze according to manufacturer's directions, adding ground espresso beans halfway through freezing time.
added by
supersalad
nutrition data
253 calories, 8 grams fat, 36 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
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reviews & comments
January 26, 2014
Delicious! I tried it! any ice cream recipe that is veganized is so helpful thank you!!!