Vegan Pumpkin Ice Cream Recipe

Vegan Pumpkin Ice Cream Recipe

  • 1/4 cup soy creamer
  • 2 tablespoons arrowroot powder
  • 1 3/4 cups soy creamer
  • 1 cup soy milk
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  1. 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.
  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
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