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Tofu-Pumpkin Pie Ice Cream

What you need: 

12 oz. firm, silken tofu (I use Mori-Nu)
1 cup canned pumpkin puree
2-3 Tablespoons sucanat
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger or pumpkin pie spice
1/4 teaspoon cloves
2 Tablespoons maple syrup

What you do: 

In a food processor or blender, puree tofu and 2 Tablespoon sucanat until liquefied. Add more sucanat to taste, if desired. Add rest of ingredients and blend.
Dish out into four bowls, cover, and freeze. You could of course freeze it in a single container, but it will freeze faster in smaller portions.
A splash of liqueur will help it to not freeze too hard, but good luck finding one that's vegan!

Preparation Time: 
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These were really great. I will make these again and again.


this was really really yummy! I made it for a T-giving dessert and me and my boyfriend (not vegan) totally devoured it.  :)

I ended up using more like 1/4 cup of sugar, I like it sweet lol.  oh and I used agava nectar instead of maple syrup, and then I even added a splash of kahluah! (it's vegan!)

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