“Vegan Pumpkin Cheesecake Ice Cream with ‘Graham Cracker’ Crumble Topping”
Pumpkin pie is usually a “’tis the season” dessert, but . . . it doesn’t have to be. With a little creativity, and a lot of spice, you can turn Tofutti Better Than Cream Cheese into a wonderful scoop of pumpkin cheesecake “ice cream.” Chilled, but not frozen, this delectable ice cream makes a beautiful, creamy mousse—especially when sprinkled with a graham cracker crumble.
And with a little more creativity, you can make it Kosher Parve too!
Pumpkin Cheesecake Ice Cream:
8 ounces Tofutti Better Than Cream Cheese
1/2 cup sugar in the Raw natural turbinado sugar
1-15 ounce can Libby’s pumpkin puree
1-15 ounce can Coco Lopez Cream of Coconut
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
“Graham Cracker” Crumble Topping (recipe follows)
Place Tofutti Better Than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.” Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.
“Graham Cracker” Crumble Topping:
1 cup matzo meal
3 tablespoons Sugar in the Raw natural turbinado sugar
1/8 teaspoon sea salt
5 tablespoons melted Earth Balance Original Buttery Spread, melted
1 tablespoon pure maple syrup
Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork. Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.
Yields 1 quarter.
Note: For help making this recipe kosher parve, look for parve maple syrup, sea salt, ground spices, and vanilla extract, and brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.
Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.