"I am a soy cream GOD!!!"
These are the words that humbly came out of my mouth Saturday night after I made pumpkin soy cream.
Do you like pumpkin pie? Then you'll want to copulate with this soy cream. I seriously cannot believe how good it is. I don't think I've ever had pumpkin flavored ice cream before - even before I went vegan - so I don't have much to compare it against. But I am a huge fan of pumpkin pie. I could eat a whole pie in a sitting if you let me. I kid you not.
So, like I said, if you like pumpkin pie then you'll want to get down and dirty with this pumpkin soy cream.
Ingredients:
1 cup cream of coconut milk (open an undisturbed can of coconut milk and use the cream from the top ... should give you about 1 cup)
2 cups soy milk
1 1/2 cups brown sugar
1 box of silken tofu
15 oz can of pumpkin pie mix
Instructions:
Blend all ingredients in a blender until it's all one color. Then follow your ice cream maker's instructions.
To paraphrase a favorite campfire song of mine: Oh lord, it's hard to be humble when your pumpkin soy cream is perfect in every way.
