Vegan Pumpkin Ice Cream
- Number of Servings: 8
Ingredients
.5 c. coconut milk2.5 c. original almond milk¾ c. brown sugar (sucanat or plain brown sugar)1 c. cooked, mashed pumpkin (homemade or canned; see note below)1 ½ t. pumpkin pie spice2 T. arrowroot1 t. vanilla extractNote: 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 ¼ cup of almond milk with the 2 tablespoons of arrowroot and set aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 52.4 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
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