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Pumpkin Ice Cream (dairy Free)
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8 Servings
100% would make this recipe for Pumpkin Ice Cream (dairy Free) again.
Tastes just like pumpkin pie!
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Pumpkin Ice Cream (dairy Free) Ingredients
2 cups Silk soy
cream
er
1 1/2 teaspoon
Pumpkin
pie spice
1 cup Soy
milk
2 tablespoons Arrowroot
3/4 cup
Brown sugar
1 teaspoon
Vanilla
extract
1 cup Cooked, mashed
pumpkin
(homemade or canned; see note below)
Instructions for Pumpkin Ice Cream (dairy Free)
Mix cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy 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 makers instructions.
Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin (not the halloween variety).
If you are unfamiliar with making vegan ice cream, there are lots of good tips at http://veganicecream.blogspot.com
There are lots more great vegan ice cream recipes where this one came from!
http://veganicecream.blogspot.com
Main Ingredient:
Pumpkin
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Brown Sugar
Cream
Milk
Pumpkin
Vanilla
Desserts
Vegan
Vegetarian
Pumpkin
for
flavor
and
categorization
lizntony
[I made edits to this recipe.]
Active Time: 20 min; Start-to-Finish: 3 hr
posted Mar 31, 2007 by
lizntony
lizntony
As far as I can tell, it has less than half the fat per serving compared to some of my favorite store-bought ice cream, and actually tastes better than any store-bought ice cream I can think of to compare it to right now. From http://veganicecream.blogspot.com/2006/06/pumpkin-ice-cream.html (There are lots more tasty vegan ice cream recipes at the same blog this one came from!)
YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 3 hr
posted Mar 28, 2007 by
lizntony
lizntony
As far as I can tell, it has less than half the fat per serving compared to some of my favorite store-bought ice cream, and actually tastes better than any store-bought ice cream I can think of to compare it to right now. From http://veganicecream.blogspot.com/2006/06/pumpkin-ice-cream.html (There are lots more tasty vegan ice cream recipes at the same blog this one came from!) [I posted this recipe.]
YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 3 hr
posted Mar 26, 2007 by
lizntony
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