Vegan Pumpkin Pie Ice Cream
Ingredients
The ice cream
-
1½
cups
raw cashews (soaked)
-
1
cup
dairy-free milk (such as almond, coconut, or rice)
-
3
Tbsp
olive oil
-
¾
cup
pumpkin purée
-
¼
cup
maple syrup
-
⅓
cup
brown sugar
-
1½
tsp
pure vanilla extract
-
¼
tsp
sea salt
-
1½
tsp
pumpkin pie spice
-
¾
tsp
ground cinnamon
The roasted pecans (optional)
-
½
cup
raw pecan halves
-
1
Tbsp
vegan butter
-
1
Tbsp
brown sugar
-
1
pinch
sea salt
-
1
pinch
cinnamon
-
1
pinch
cayenne pepper
Instructions
- Chill your ice cream maker bowl in the freezer the night before.
- Soak the cashews overnight or for at least 4-6 hours.
- Blend the soaked cashews and remaining ice cream ingredients until smooth.
- Pour the mixture into the chilled ice cream maker and churn until thick.
- Transfer to a freezer-safe container and freeze until firm, at least 6 hours.
- Before serving, thaw for 30-40 minutes or microwave briefly to soften.
- For the pecans, preheat the oven and toast the pecans for about 8 minutes.
- Melt butter and mix with brown sugar and spices, then toss with the toasted pecans.
- Toast the pecans again until fragrant, then let cool before serving.
Nutrition Facts (estimated)
Servings
7
Calories
296
Total fat
20.1g
Total carbohydrates
27.6g
Total protein
5g
Sodium
102mg
Cholesterol
0mg
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