Pumpkin Pie Ice Cream
Servings 4 cups
Ingredients
- 3/4 cup canned pumpkin
- 1 can regular coconut milk
- 1/3 cup raw cashews
- 1/2 cup plain or vanilla non-dairy milk see intro notes
- 2/3 - 3/4 cup coconut sugar see note
- 1/8 tsp sea salt
- 1/2 - 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp pure vanilla extract
Add in optional:
- ½ - ¾ cup vegan gingerbread or graham cookies crumbled can use gluten-free
Instructions
- In a blender, combine all the ingredients, except the add-ins, and puree until very, very smooth, scraping down the sides of the blender as needed.
- Transfer the mixture to an ice- cream maker (follow the directions of the specific model), and churn until the mixture is of soft-serve consistency.
- If using add-ins, add during last couple of minutes of churning. Serve, or freeze to firm more.
Notes
Sugar Note: You can start with 2⁄3 cup of sugar, and then after blending the mixture (before churning), taste for sweet- ness. If you think you’d like the ice cream sweeter, add the additional sugar. Keep in mind that the room-temperature ice-cream mixture will taste sweeter than when frozen. I usually use close to the 3⁄4 cup measure of sugar. Makes about 3 ¾ - 4 cups.