- 1/4 cup soy creamer
- 2 tablespoons arrowroot powder
- 1 3/4 cups soy creamer
- 1 cup soy milk
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 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.
- Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
05/21/2018
recipepes.com
Vegan Pumpkin ce Cream, recipe
PT15M
PT1H
5
455 calories