October 18, 2012 | 2 Comments »
Sometime last week I stumbled upon this post for Chai Spiced Pumpkin Milkshake. Since my theme
is was pumpkin I just knew I had to try it. Except I didn’t have an ice cream maker. So I went and bought this one on Amazon. This is probably the most trouble I’ve ever gone through for a single recipe. But can you blame me? LOOK at that shake!
No, I didn’t get my blog title wrong. I decided to try out some coffee ice cream today because I was missing a key ingredient for the pumpkin shake and didn’t retrieve it until later on this evening. But my freezer bowl is chilling in the freezer and will be ready first thing in the morning. Who says I can’t have a pumpkin shake for breakfast? It does contain pumpkin!
Since I’m very new to the ice cream making thing I searched for a vegan coffee ice cream recipe online. This one stood out more than anything. It’s simple and looks amazing. I made a slight change though. Instead of the coffee mixture I went with an espresso mixture. I used 2 heaping tsp instant espresso and 6 oz water. It was absolutely perfect. Nice and creamy with a rich coffee taste. And it really didn’t take that long to make. The longest part was waiting on the freezer bowl to freeze. But once I poured the mixture into my ice cream maker the ice cream was ready in about 20 minutes! This could be very dangerous for me.
So tomorrow I’ll be experimenting with pumpkin ice cream for that delicious shake. I’m also planning on making my own cookies and cream, cherry vanilla, and rocky road. I’m open to any other suggestions you may have. And if you can share a recipe… even better!