Recipe by 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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1 3/4 cups
1 1/2 teaspoons
pumpkin pie spice
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Pumpkin Ice Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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