Happy First Day of Fall!!!!!!
Um, this is my favorite time of year. And I have been in Southern California for the past four years, and have sadly missed my Nor-Cal falls. I just think it’s a happy, peaceful, beautiful, cozy time, and I am so excited.
Except really, in Sacramento, it’s still summer. We can say it’s fall all we want. But the high today was 90. Ugh.
Happy solution? Classic pumpkin pie flavors in an ice cream.
Now I’m hoping this ice cream will be satisfying even for those of you who actually have cool fall weather right now. Being a born-and-raised Californian, I’m not familiar with a time when I don’t want ice cream because of the cold. Times when I want ice cream, and then complain about being chilly and bury my feet under a blanket are familiar. But not wanting ice cream in the first place? I’ve not experienced this.
So I’m making ice cream to celebrate the beginning of fall! Let’s face it, anything pumpkin = fall, no matter what the weather’s like!
serves 6
1 C canned pumpkin puree
1 1/2 C soy milk
1/2 C soy creamer
1/4 C pure maple syrup
1 T ground cinnamon
1/2 t freshly grated nutmeg
Blend everything together. Pour into an ice cream machine. Sans-ice-cream-machine: Blend everything and pour into a glass storage container and freeze. Thaw slightly to soften, scoop into a food processor or blender, and blend before serving.
A little topping of chopped candied pecans is ahhhh-mazing.
Happy little taste of fall 🙂
Nutrition Facts per serving: Calories: 132; Calories from Fat: 50; Total Fat: 5.6g; Sodium: 57mg; Total Carbohydrates: 18.4g; Dietary Fiber: 1.8g; Sugars: 14.6g; Protein: 0.5g
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