Vegan Pumpkin Ice Cream recipe
All Recipes Fruits and Vegetables Vegetables SquashIngredients
- ¼ cup soy creamer 2 tablespoons arrowroot powder 1 ¾ cups soy creamer 1 cup soy milk ¾ cup brown sugar 1 cup pumpkin puree 1 teaspoon vanilla extract 1 ½ teaspoons pumpkin pie spice
Nutrition Info
- 351.4 caloriescarbohydrate: 61.3 gcholesterol: : -fat: 9.5 gfiber: 2.2 gprotein: 2.8 gsaturatedFat: 0.3 gservingSize: -sodium: 231.2 mgsugar: 48.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Ice Cream
Directions
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Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat, stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
Fill cylinder of ice cream freezer, freeze according to manufacturer's directions.