Pumpkin Ice Cream makes the best fall treat. This vegan coconut milk based one includes maple syrup and cinnamon for a sweet treat.
Last week I had the spur of the moment idea to make pumpkin ice cream. I was so excited to make it since I have been staying away from the store-bought seasonal varieties this year.
Making the ice cream was the easy part. The real struggle came with taking the pictures.
I’m still a novice food photographer. Finding the right light and props is no easy task.
This weekend I went upstairs to try to find the perfect light. Boy, was that a mistake. I lugged ice cream, props, camera, etc. upstairs, just to find out the light was way too bright. All the ice cream was melting. So, I quickly moved everything back to my old shooting spot and quickly tried to get some shots.
I finally got some pics, but they weren’t quite like I expected.
Do you have any food photography tips you can share?
- 2 cans coconut milk
- 1 tbsp cornstarch
- 1 cinnamon stick
- 1 cup pumpkin
- 3/4 cup sugar
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- Bring two cans of coconut milk and cornstarch to a boil.
- Once boiling, add cinnamon stick and turn temperature down to low. Let simmer 5 minutes.
- Remove pan from heat. Remove cinnamon stick.
- Whisk in pumpkin, sugar, maple syrup, ground cinnamon and vanilla. Make sure everything is fully dissolved.
- Allow to chill overnight in refrigerator. Once completely chilled, transfer to loaf pan.
- Place pumpkin mixture in freezer. Every 30 minutes use handheld mixture to beat mixture. Continue to do this for three hours.
- Ice cream can either be eaten right away or left in freezer to completely harden.
- If eating the next day, allow to thaw at least 20 minutes before eating.