Vegan Pumpkin Ice Cream
Ingredients3 h 50 m servings 351 cals
- 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.
- Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
Per Serving: 351 calories; 9.5 g fat; 61.3 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 231 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...