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Vegan Pumpkin Ice Cream

Suzanne

"This rich and creamy pumpkin-pie ice cream is vegan! You can make the recipe with all soy milk instead of soy creamer. It would be healthier, but less creamy and decadent. You can also use rice, almond, or another non-dairy milk instead of soy. Please note that while the prep and cooking times are short, you will need to let the liquid cool and then freeze it, which will take additional time."
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Ingredients

3 h 50 m servings 351 cals
Original recipe yields 4 servings (1 quart)

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Directions

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  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.

Nutrition Facts


Per Serving: 351 calories; 9.5 g fat; 61.3 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 231 mg sodium. Full nutrition

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Reviews

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very strange texture - sort of slimey but like ice milk when scooped out of the container - and it took over night to freeze completely so I could not serve it with the "Crazy Crust Apple Pie" I...

Made with all soy creamer. Am using the basic idea to make other no nut no coconut vegan ice creams. Even the non vegans like it. Making again over TG holiday. Maple based wet walnut topping...