Happy National Ice Cream month! July really is the perfect time for ice cream but the 3rd Sunday in July is even more perfect. National Ice Cream Day is coming up on the 17th. Make sure you are prepared by stocking up on homemade and/or store bought ice cream.
But, SweetJ, my strict diet doesn’t allow for ice cream! Nonsense! There is always room for ice cream. This recipe will satisfy your sweet tooth while sticking any kind of diet. Vegan, vegetarian, dairy-free, gluten-free, low fat… I’ve got you covered! A quick freezer pumpkin spice base (no machine needed) plus a coconut oil-based salted caramel sauce and a sprinkle of sea salt.
Not only do vegans abstain from eating meat and animal byproducts, such as dairy or eggs, they also reject the commodity status of animals. They do not use goods such as honey, silk, wool or leather which come from or are produced by animals. Veganism is related to vegetarianism, a practice of abstaining from meat consumption which existed as early as the 6th century in Greece. Some strict vegetarians refused to consume any animal byproducts.
A number of vegetarian communities were established in the 1800s throughout Great Britain and the New England area. England’s Vegetarian Society counted Mahatma Gandhi among the members and he was one of the first to promote a meat-free diet for ethical reasons, as opposed to health reasons. Most members of the group felt that veganism was impractical and that vegan members would be an impediment to their cause. Donald Watson left the group in 1944, along with several other members, to found the first Vegan Society. Watson coined the term ‘vegan’, first to describe non-dairy vegetarians and later to describe someone who lived without exploiting animals. The group issued a quarterly newsletter which boosted their popularity. The Vegan Society’s first official meeting took place in early November and November 1st is now recognized as World Vegan Day.
Pumpkin Spice Salted Caramel Swirl Ice Cream
Salted Caramel Sauce:
1 cup dark brown sugar
1/3 cup plus 1 tablespoon water
1/3 cup plus 1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon sea salt
Pumpkin Spice Ice Cream:
4 bananas, sliced and frozen
2 cups pure pumpkin puree, chilled
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
2 tablespoons or more agave nectar, to taste
Combine sugar and water in a saucepan over medium heat.
Bring to a simmer and simmer 10 minutes or until sugar dissolves.
Move to a bowl and mix in coconut oil, 1 teaspoon vanilla and salt.
Combine all ice cream ingredients in a blender and run until smooth.
Transfer to an 8” square pan and cover.
Move to freezer for 30 minutes.
Whisk caramel sauce until combined. (The coconut oil will separate from the other ingredients.)
Swirl caramel sauce into pumpkin ice cream, reserving ½ a cup or so for topping.
Return pan to freezer for another hour or overnight.