Vegan vanilla ice cream. Man oh man. Friends, this can be a vegan ice cream revelation. Pumpkin and spice and every thing good rolled into creamy, dreamy 10-ingredient bliss. Let’s do that!
This recipe begins with a base of soaked cashews for additional creamy texture. And to keep away from any taste clashes, I went with almond milk and olive oil somewhat than my past love, coconut milk and coconut oil. This ensures the creaminess continues to be in tact, however the taste of the pumpkin actually shines by means of.
Other perks?
No chilling required pre-churning Sweetened with maple syrup & brown sugar for a wealthy, deep amber taste Filled with actual pumpkin puree Speckled with pumpkin pie spice & floor cinnamon for further warmth And it churns up beautifully. Just take a look at that! This ice cream is the actual deal. It’s Creamy Rich Pumpkin-y Not too candy Subtly spiced Simple Fast & Perfect for fall This ice cream jogs my memory of the chilled pumpkin pie my household makes for Thanksgiving. It’s completely candy, loaded with creamy pumpkin puree, and subtly spiced. The mixture of flavors and textures significantly melt in your mouth.
To take issues to the following degree, high your scoop with some plump coconut whipped cream and brown sugar roasted pecans (recipe beneath!). It’s just like the pumpkin pie sundae of your desires.
Read Also: Vegan Vanilla Ice Cream Brands At Whole Foods
Oh man, coconut whip and pecans or not, this ice cream is the place it’s at. When you give it a strive, tell us! Remember to take an image and tag it #minimalistbaker on Instagram so we could be fall ice cream buddies. Cheers and completely satisfied fall!
- 1 1/2 cups uncooked cashews (soaked for 4-6 hours or in boiling scorching water for 1-2 hours*)
- 1 cup dairy-free milk (corresponding to unsweetened almond, gentle coconut, or rice)
- three Tbsp olive oil
- 3/four cup pumpkin puree
- 1/four cup maple syrup (sub agave or honey if not vegan)
- 1/three cup brown sugar
- 1 1/2 tsp pure vanilla extract
- 1/four tsp sea salt
- 1 1/2 tsp pumpkin pie spice
- 3/four tsp floor cinnamon
This recipe begins with a base of soaked cashews for additional creamy texture. And to keep away from any taste clashes, I went with almond milk and olive oil somewhat than my past love, coconut milk and coconut oil. This ensures the creaminess continues to be in tact, however the taste of the pumpkin actually shines by means of.
Other perks?
No chilling required pre-churning Sweetened with maple syrup & brown sugar for a wealthy, deep amber taste Filled with actual pumpkin puree Speckled with pumpkin pie spice & floor cinnamon for further warmth And it churns up beautifully. Just take a look at that! This ice cream is the actual deal. It’s Creamy Rich Pumpkin-y Not too candy Subtly spiced Simple Fast & Perfect for fall This ice cream jogs my memory of the chilled pumpkin pie my household makes for Thanksgiving. It’s completely candy, loaded with creamy pumpkin puree, and subtly spiced. The mixture of flavors and textures significantly melt in your mouth.
To take issues to the following degree, high your scoop with some plump coconut whipped cream and brown sugar roasted pecans (recipe beneath!). It’s just like the pumpkin pie sundae of your desires.
Read Also: Vegan Vanilla Ice Cream Brands At Whole Foods
Oh man, coconut whip and pecans or not, this ice cream is the place it’s at. When you give it a strive, tell us! Remember to take an image and tag it #minimalistbaker on Instagram so we could be fall ice cream buddies. Cheers and completely satisfied fall!
Vegan Pumpkin Pie Ice Cream
ICE CREAM
- 1 1/2 cups uncooked cashews (soaked for 4-6 hours or in boiling scorching water for 1-2 hours*)
- 1 cup dairy-free milk (corresponding to unsweetened almond, gentle coconut, or rice)
- three Tbsp olive oil
- 3/four cup pumpkin puree
- 1/four cup maple syrup (sub agave or honey if not vegan)
- 1/three cup brown sugar
- 1 1/2 tsp pure vanilla extract
- 1/four tsp sea salt
- 1 1/2 tsp pumpkin pie spice
- 3/four tsp floor cinnamon
ROASTED PECANS (elective)
- 1/2 cup uncooked pecan halves
- 1 Tbsp vegan butter (comparable to Earth Balance // or sub olive or avocado oil)
- 1 Tbsp brown sugar
- 1 pinch every sea salt, cinnamon and cayenne pepper
Read Also: Recipes For Homemade Vanilla Ice Cream Without Eggs
1. Set your churning bowl within the freezer the evening earlier than to chill. Soak your cashews the evening earlier than as nicely or for at the least 4-6 hours earlier than mixing. Alternatively soak in boiling water for 1-2 hours (see notes).
2. Once soaked, add effectively-drained cashews and remaining elements to a blender and mix till creamy and easy - about 3-four minutes, utilizing the "liquify" or "puree" setting when you have the choice to get it actually creamy. Taste and regulate sweetness/flavors as wanted.
3. Add mixture to your chilled ice cream maker bowl and churn in keeping with manufacturer’s directions till completely chilled - about forty five minutes. It ought to resemble thick gentle serve.
4. Transfer to a freezer-secure container, cowl and freeze till onerous - at the very least 6 hours, ideally in a single day. Will keep within the freezer for as much as every week.
5. Take out of the freezer and thaw for 30-forty minutes - or microwave (gasp!) for 15-20 seconds - earlier than serving to soften. Serve with brown sugar roasted pecans (see subsequent step) and coconut whipped cream for further oomph.
6. FOR THE PECANS: Preheat oven to 350 levels F (176 C) and place pecans on a foil-lined baking sheet. Toast for about eight minutes.
7. Within the meantime, melt butter in a small skillet or within the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.
8. Remove toasted pecans from oven and toss with butter and spice mixture. Spread again onto the baking sheet and toast for an additional 4-7 minutes or till fragrant and golden brown, being cautious to not burn.
9. Let cool utterly. Store leftovers in a jar for as much as 1 week.
Notes
*For soaking cashews in boiling water, merely place uncooked cashews in a dish or jar, convey a big pot of water to a boil, then pour over and soak at the very least 1 hour, now not than 2. Drain as regular.
*Prep time doesn't embrace soaking cashews or freezing.
*Nutrition data is a tough estimate calculated with out toppings or pecans.
*Adapted from Post Punk Kitchen.
Read Also: Ice Cream Vegetarian Brands Vanilla Flavors Review
Calories: 296
Fat: 20.1g
Saturated fats: 3.6g
Sodium: 102mg
Carbohydrates: 27.6g
Fiber: 2g
Sugar: 16.7g
Protein: 5g
Did you make this recipe?
- 1 Tbsp vegan butter (comparable to Earth Balance // or sub olive or avocado oil)
- 1 Tbsp brown sugar
- 1 pinch every sea salt, cinnamon and cayenne pepper
Read Also: Recipes For Homemade Vanilla Ice Cream Without Eggs
1. Set your churning bowl within the freezer the evening earlier than to chill. Soak your cashews the evening earlier than as nicely or for at the least 4-6 hours earlier than mixing. Alternatively soak in boiling water for 1-2 hours (see notes).
2. Once soaked, add effectively-drained cashews and remaining elements to a blender and mix till creamy and easy - about 3-four minutes, utilizing the "liquify" or "puree" setting when you have the choice to get it actually creamy. Taste and regulate sweetness/flavors as wanted.
3. Add mixture to your chilled ice cream maker bowl and churn in keeping with manufacturer’s directions till completely chilled - about forty five minutes. It ought to resemble thick gentle serve.
4. Transfer to a freezer-secure container, cowl and freeze till onerous - at the very least 6 hours, ideally in a single day. Will keep within the freezer for as much as every week.
5. Take out of the freezer and thaw for 30-forty minutes - or microwave (gasp!) for 15-20 seconds - earlier than serving to soften. Serve with brown sugar roasted pecans (see subsequent step) and coconut whipped cream for further oomph.
6. FOR THE PECANS: Preheat oven to 350 levels F (176 C) and place pecans on a foil-lined baking sheet. Toast for about eight minutes.
7. Within the meantime, melt butter in a small skillet or within the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.
8. Remove toasted pecans from oven and toss with butter and spice mixture. Spread again onto the baking sheet and toast for an additional 4-7 minutes or till fragrant and golden brown, being cautious to not burn.
9. Let cool utterly. Store leftovers in a jar for as much as 1 week.
Notes
*For soaking cashews in boiling water, merely place uncooked cashews in a dish or jar, convey a big pot of water to a boil, then pour over and soak at the very least 1 hour, now not than 2. Drain as regular.
*Prep time doesn't embrace soaking cashews or freezing.
*Nutrition data is a tough estimate calculated with out toppings or pecans.
*Adapted from Post Punk Kitchen.
Read Also: Ice Cream Vegetarian Brands Vanilla Flavors Review
Nutrition Per Serving (1 of 7 half-cup servings)
Calories: 296
Fat: 20.1g
Saturated fats: 3.6g
Sodium: 102mg
Carbohydrates: 27.6g
Fiber: 2g
Sugar: 16.7g
Protein: 5g
Did you make this recipe?
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