Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 3 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 2 cups Silk soy creamer
- 1 cup Soy milk
- 3/4 cup Brown sugar
- 1 cup Cooked, mashed pumpkin (homemade or canned; see note below)
- 1 1/2 teaspoon Pumpkin pie spice
- 2 tablespoons Arrowroot
- 1 teaspoon Vanilla extract
Preparation
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
