Vegan Pumpkin Ice Cream

Name: Vegan Pumpkin Ice Cream
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps arrowroot powder; 177 milliliters brown sugar; 2 teaspoons pumpkin pie spice; 237 milliliters pumpkin puree; 414 milliliters soy creamer; 237 milliliters soy milk; 1 teaspoon vanilla extract

Vegan Pumpkin Ice Cream is a gluten free and dairy free recipe with 2 servings. One portion of this dish contains approximately 7g of protein, 23g of fat, and a total of 730 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 3 hours and 50 minutes. If you have soy creamer, soy milk, pumpkin pie spice, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer.

Instructions

Mix 1/4 cup soy creamer with arrowroot and set aside.

Ingredients you will need

Soy Creamer

Arrowroot

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.

Ingredients you will need

Pumpkin Pie Spice