Vegan Pumpkin Ice Cream Recipe - Allrecipes.com
Vegan Pumpkin Ice Cream Recipe
  • READY IN ABOUT 4 hrs

Vegan Pumpkin Ice Cream

Recipe by  

"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 Edit and Save

Original recipe makes 1 quart Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 3 hrs 50 mins
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Reviews More Reviews

Feb 25, 2008

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 got the recipe for from here.

 

2 Ratings

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 61.3 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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