Vegan Pumpkin Ice CreamSubmitted by: LEONALIONESS
in-ice-cream.html From here:
.5 c. coconut milk
2.5 c. original almond milk
¾ c. brown sugar (sucanat or plain brown sugar)
1 c. cooked, mashed pumpkin
(homemade or canned; see note below)
1 ½ t. pumpkin pie spice
2 T. arrowroot
1 t. vanilla extract
Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin. Jack o'lantern pumpkins are cool for Halloween, but don't make for good eatin'. They're flavorless, watery, and stringy.
Mix the coconut milk, remaining almond milk, brown sugar, pumpkin, and pumpkin pie spice together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in the vanilla.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
Makes 8 half cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.