Pumpkin Ice Cream (dairy Free)

Pumpkin Ice Cream (dairy Free)
Tastes just like pumpkin pie!

Ingredients of Pumpkin Ice Cream (dairy Free)
* 2 cups Silk soy creamer
* 1 cup Soy milk
* 3/4 cup Brown sugar
* 1 cup Cooked, mashed pumpkin (homemade or canned; see note below)
* 1 1/2 teaspoon Pumpkin pie spice
* 2 tablespoons Arrowroot
* 1 teaspoon Vanilla extract

Preparation for Pumpkin Ice Cream (dairy Free)
Mix cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, remaining soy milk, brown sugar, pumpkin, and pumpkin pie spice together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream makers instructions.

Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin (not the halloween variety).

Main Ingredient of Pumpkin Ice Cream (dairy Free): Pumpkin

Category: Halloween recipes