Vegan Pumpkin Ice Cream

.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 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.