That's right, this is a no-cook gelato recipe. You blend the ingredients then process in your ice cream maker. I know, I didn't think it was possible either, but thanks to the pumpkin puree, it's a nice custardy consistency already.
Now, let me tell you something else. This was pumpkin pie on an effin' cone. On a spoon. In my face. Semantics.
I wasn't sure how this idea was going to pan out, but it was genius, if I do say so myself. Stay tuned while I think of other concoctions I can blend and churn. In the meantime, let me know if this is going to become part of your holiday tradition like it is mine.
Now, let me tell you something else. This was pumpkin pie on an effin' cone. On a spoon. In my face. Semantics.
I wasn't sure how this idea was going to pan out, but it was genius, if I do say so myself. Stay tuned while I think of other concoctions I can blend and churn. In the meantime, let me know if this is going to become part of your holiday tradition like it is mine.
- 1 can (15 oz) organic pumpkin puree
- 2 cups plain soy milk
- 1 cup organic corn syrup
- 1/2 cup unrefined granulated sugar
- 1 Tbs vanilla extract
- 2 tsp pumpkin pie spice
- 1 piece (thumbnail sized) fresh ginger, peeled
- 1 tsp xanthan gum
- 1/2 tsp salt
Process all the ingredients in a high-speed blender until smooth.
Chill in the refrigerator for about an hour (or longer if needed).
Follow your ice cream maker instructions to process. Freeze until firm.
To enjoy, allow this to sit out for 5-7 minutes before scooping.
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