Pumpkin Pie Vegan Ice Cream Cup
One portion of this dish contains approximately 6g of protein, 39g of fat, and a total of 551 calories. This recipe serves 6. If $1.57 per serving falls in your budget, Pumpkin Pie Vegan Ice Cream Cup might be an amazing vegetarian recipe to try. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Head to the store and pick up agave nectar, pumpkin, galaxy classic veggie cream cheese alternative, and a few other things to make it today.
Instructions
Put the oil, xanthan, lecithin, and spice in a small bowl and whisk until the xanthan is dissolved.
Pour the coconut milk into a blender along with the cream cheese alternative, pumpkin, and agave.Blend on high 30 seconds
With blender still running on high, slowly pour the oil mixture into the blender
Continue to blend until all ingredients are thoroughly blended
Set blender container in a refrigerator to cool for 2 hours
Pour into ice cream maker and follow manufacturer’s directions
Serve immediately or pack into a freezer container and freeze for several hours
To serve, scoop ice cream into small bowls and level the tops
Top with vegan whipped cream, preferably coconut based
Crumble a graham cracker over each one