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!
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!)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 60.2mg||2 %|
|Potassium 132.4mg||3 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 47.2g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 231
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