Pumpkin Ice Cream
Ingredients
-
1
cup
cashews (not roasted or salted)
-
1
cup
pumpkin puree
-
¾
cup
maple syrup
-
2
teaspoons
pumpkin pie spice
-
¾
cup
water
Instructions
- Freeze the bowl of your ice cream maker for at least 24 hours in advance.
- Blend the cashews, pumpkin puree, maple syrup, pumpkin pie spice, and water until smooth.
- Pour the mixture into the frozen bowl of the ice cream machine and process for about 30 minutes until thick and creamy.
- Serve immediately for a soft-serve texture or transfer to an airtight container and freeze for 2 to 4 hours for a firmer texture.
Nutrition Facts (estimated)
Servings
8
Calories
183
Total fat
7g
Total carbohydrates
28g
Total protein
3g
Sodium
8mg
Cholesterol
0mg
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