Pumpkin Pie Ice Cream

Name: Pumpkin Pie Ice Cream
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings allspice; 4 servings unroasted cashews; 4 servings cinnamon; 4 servings organic corn syrup; 4 servings ginger; 4 servings light molasses; 4 servings nutmeg; 4 servings olive oil; 4 servings pumpkin pie spice (below); 4 servings pumpkin puree; 4 servings plain rice milk; 4 servings salt; 4 servings sugar; 4 servings pure vanilla extract

Watching your figure? This gluten free and vegan recipe has 424 calories, 6g of protein, and 28g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. Not It will be a hit at your Thanksgiving event. Head to the store and pick up ginger, unroasted cashews, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

First, boil the cashews in water for about 30 minutes.

Ingredients you will need

Cashews

Water

Drain them and add to the blender.

Equipment you will use

Blender

Add all remaining ingredients and blend until completely smooth. Blend for about a minute, then test for creaminess. It should take about 3 minutes total to get it as smooth as possible.Preset your ice cream maker to a hard gelato setting, and pour in ice cream mixture. Once churned, you can eat immediately as a soft serve, but for scoopable results, seal tightly and freeze for about 24 hours.More ice cream recipes on Food Republic:Chocolate Stout Ice Cream Sandwich Recipe

Ingredients you will need

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