Vegan Pumpkin Pie Ice Cream

• Vegan
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 cup Dairy-free milk

• Condiments

  • 1/4 cup Maple syrup
  • 1 tbsp Vegan butter

• Baking & Spices

  • 7/16 cup Brown sugar
  • 3/4 tsp Cinnamon, ground
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1 pinch Sea salt
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw
  • 1/2 cup Pecan, raw halves

Found on minimalistbaker.com

Description

Ingredients

• 1.5 cups raw cashews, soaked for 4-6 hours, or in boiling hot water for 1-2 hours*
• 1 cup dairy-free milk (such as unsweetened almond, light coconut or rice)
• 3 Tbsp olive oil
• 3/4 cup pumpkin puree
• 1/4 cup maple syrup (sub agave or honey if not vegan)
• 1/4 cup + 2 Tbsp brown sugar
• 1.5 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon
• 1/2 cup raw pecan halves
• 1 Tbsp vegan butter (such as Earth Balance | or sub olive or grape seed oil)
• 1 Tbsp brown sugar
• pinch each sea salt, cinnamon and cayenne pepper

Directions

• Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending. Alternatively soak in boiling water for 1-2 hours (see notes).
• Once soaked, add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using the liquify or puree setting if you have the option to get it really creamy. Taste and adjust sweetness/flavors as needed.
• Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled - about 45 minutes. It should resemble thick soft serve.
• Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
• Take out of the freezer and thaw for 30-40 minutes - or microwave (gasp!) for 15-20 seconds - before serving to soften. Serve with brown sugar roasted pecans (see next step) and coconut whipped cream for extra oomph.
• FOR THE PECANS: Preheat oven to 350 degrees F and place pecans on a foil-lined baking sheet. Toast for about 8 minutes.
• In the meantime, melt butter in a small skillet or in the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.
• Remove toasted pecans from oven and toss with butter and spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
• Let cool completely. Store leftovers in a jar for up to 1 week.

Nutrition