I have spent a ridiculous amount of money on frozen desserts this summer. Between Sweet Rose, Carmela, and the newly-opened Salt & Straw (<—which I’ve visited 3x in 2 days) my taste buds are a bit spoiled by high-quality ingredients, but my wallet isn’t too happy with me.
Just like my favorite part of baking – “cleaning” the residual mess.
This is a batch of Emily’s Pumpkin Cinnamon Spiced Vegan Ice Cream - it’s basically just canned pumpkin, agave, almond/coconut milk – I used Pumpkin Pie Spice instead of Cinnamon. You can enjoy it like soft-serve, right away…
…or spread it into an 8×8 Pyrex, cover the top with parchment paper, and store in the freezer until hard and scoopable.
This is what a front porch in the summer is for.
P.S. The podcast I recorded with Masters of the Tooniverse is up – if you love Disney’s Alice in Wonderland as much as I do, have a listen!