Miso and Maple Pumpkin Pie Ice Cream
Pumpkin pie ice cream has never tasted so good and so umami. The subtle flavour of miso is balanced by the sweetness of the maple syrup and thanks to the smooth, creaminess of the tofu, you’d never know that it’s dairy free.
Serves [6-8]
Ingredients
250 grams pumpkin insides and off cuts, seeds removed
1 1/2 tablespoons white miso
110 grams maple syrup
290 grams silken tofu, drained
1 tablespoon vanilla extract
70 grams coconut oil, melted
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice or nutmeg
6 plain digestive biscuits
Method
Preheat the oven to 180 celsius. Line a baking tray with parchment and get out a loaf tin.
Add the pumpkin, miso and 10 grams of maple syrup to the pumpkin and mix to coat. Transfer the pumpkin to the baking tray and roast for 25-30 minutes.
Next, when the pumpkin is ready, add the pumpkin along with the drained silken tofu, vanilla, remaining maple syrup, coconut oil and spices to a blender jug and blend until smooth, thick and creamy.
Pour the mixture into the prepared tin and put the dish in the freezer.
Set a timer for 45 minutes and when time is up, remove the dish from the freezer and stir the mixture, making sure to scrape the ice cream down the sides of the tin and incorporating it into the rest of the mixture. Return to the freezer for another 45 minutes, remove, stir and return to the freezer. Repeat this process another one or two times, adding the crushed biscuits on the third mix, just before it all goes solid and stirring through.
Chill for another 1-2 hours to chill for a scoopable consistency. Scoop and serve, if eating straightway. Once frozen allow it to sit for 20 mins outside the freezer before scooping.
Recipe provided by Nena Foster of Natural Chef.
