Vegan Pumpkin Pie Ice Cream with Maple Way Better Wafers
8I just arrived in Australia for my month-long vacation, and it is so wonderful to be home with my family! I spent the last few days in L.A creating some new allergy free recipes I could make with my niece, Alexandra this holiday season, and we have already whipped up a batch of this vegan pumpkin pie ice cream to share with everybody on Christmas day. This super easy recipe is a delightful nut-free alternative for people unable to use almonds, cashews and pecans this holiday season. I know that coconuts have now been officially classified as "nuts", but for the purposes of this recipe, I am referring to tree nuts.
I tried a few variations of this ice cream, and this blend yielded a rich creamy consistency and light flavour. I will say, I am still partial to making ice cream with cashews (or almonds) and fresh coconut as a base. I always find that using coconut milk and soy milk leaves a slight aftertaste that is hard to mask. If you can't use coconut milk or soy milk, you can use a mixture of equal parts rice milk and hemp milk. If you are not allergic to nuts, you could always susbsitute the coconut milk and soy milk with about 2 cups fresh coconut meat, 2 cups raw cashews, 1 cup coconut water. The taste and texture is AMAZING.
However, for Alexandra, and others with tree nut allergies this ice cream will be a welcome treat this year!
I don't know about you, but I LOVE sprinkling raw and candied nuts on my ice cream. Seeing as I was creating a tree nut-free ice cream, I thought this was the perfect opportunity to try out my idea for using the Way Better Snacks Naked Blue Tortilla Chips to create a sweet wafer that would act as a substitute for nuts when serving festive ice creams and desserts.
I was fortunate to have my friends Kat and Wayne staying with me, and they helped me trial this idea. We used a few varieties of Way Better Snacks, and also tried some different techniques for coating the chips. We dipped and chilled, coated and baked, slathered and rested. The "coated, slathered, baked, and chilled" approach yielded the best results, with a sweet wafer that was evenly coated, crunchy, and not too sticky to the touch. These make great nut free sweet treats or wonderful ice cream toppings. Thanks Wayne, for your meticulous dipping, and to Kat for your ice cream pairing ideas!
This was kind of a cool idea. I brought a few packets of Way Better Snacks down to Australia with me so I could make these wafers with Alexandra, and I fear they may not make it to Christmas day! LOL! My friends and family are freaking out about how good they are. If you haven't tried these amazing tortilla chips, don't miss out! They are gluten free, vegan, kosher, non gmo project certified, and mostly organic.
Gotta go! My niece and nephew are calling....
More Christmas treats next week!
Disclosure: Way Better Snacks compensates me as a brand ambassador. However, I have been a fan of their products since I tried them in early 2012, and my opinions are my own.
Vegan Pumpkin Pie Ice Cream with Maple Way Better Wafers
- To make the ice cream:
- 1 14 ounce/398 ml tin full fat coconut milk
- ½ cup soy milk
- 1 ¾ cups (1 15 ounce /425g can) pureed unsweetened pumpkin
- ½ cup coconut sugar
- 2 Tbsp pure maple syrup
- 1 Tbsp pure vanilla extract
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- pinch Celtic sea salt or Himalayan salt
- Throw all the ingredients in your Vitamix and puree until smooth and creamy.
- Place the mixture in a glass bowl and chill in the fridge for at least 2 hours.
- Process in an ice cream maker according to the manufacturer's instructions.
- Freeze for a at least a few hours until solid, and scoop out to serve.
- Serves about 6 - 8
- To make the nut-free Way Better Snacks wafers:
- 1 packet Way Better Snacks Naked Blues Tortilla Chips
- 1 cup pure maple syrup
- ¼ tsp cinnamon or more to taste
- Preheat oven to 160/300 F.
- Line a baking tray with parchment paper.
- In a small saucepan, simmer the maple syrup and cinnamon for a few minutes until bubbly and fragrant.
- Remove from the heat, and using tongs, dip each tortilla chip into the mixture to coat.
- Lay on the baking tray and brush any extra maple syrup on the chips with a pastry brush so fully coated.
- Place in the oven for just 5 minutes.
- Allow to cool completely, and then chill in the fridge for at least an hour.
- Enjoy these nut free wafers on their own as holiday snacks, or place wafers on top of ice cream and enjoy!
- You could add in chili powder and other spices to make these wafers more interesting for snacks.
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.
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Piggy Grunts!
Add Your GruntAustralia?!?! How fun! :) And the ice cream looks simply divine!
Yes! I am Australian. From Melbourne. I am having a blast with my family. Enjoy the ice cream. Happy New Year :)
I had so much fun making these! The Way Better Snacks Tortilla Chips are difficult to stop eating though….they are super YUM!
I had SO much fun making them with you! Yes, those Way Better Snacks ARE hard to stop eating, SO good. Love you xx
Can you make these in a vitamix without the ice cream maker. Like by freezing ice cube trays full of coconut milk. I have pumpkin pre-frozen.
Absolutely! If all the ingredients are frozen, and really cold it could absolutely work. Enjoy :)
Sounds delish! I looove pumpkin! Could I replace the soy milk with homemade almond milk (I’m allergic to soy)? Or would there be a better alternative?
PS - Thanks for posting so many amazing, easy recipes!!! :-)
Jenny,
You caught me in front of the computer! Thankyou for your sweet comment. I am glad you are enjoying the recipes. Yes, if you are not allergic to nuts this recipe tastes AMAZING using almond milk. I actually prefer making ice cream with cashews (or almonds) and fresh coconut as a base. I always find that using coconut milk and soy milk leaves a slight aftertaste that is hard to mask. You can also substitute the coconut and soy with about 2 cups fresh coconut meat, 2 cups raw cashews, 1 cup coconut water. The taste and texture is AMAZING. You may need a little more coconut water so it will blend. Enjoy.