Plant Based Pumpkin Ice Cream
Yes, despite the scandal and controversy of ice cream making past…I’m talking about you Chopped: Tailgate Fate, I’m heading back to the ice cream machine to create a rich and creamy plant based pumpkin ice cream. Come September 22, fall is officially here and we’re ready to start bringing out the pumpkin everything. Out East, we’re still enjoying some warmer days and so the first pumpkin recipe I wanted to share with you is a plant based pumpkin ice cream.
This vegan ice cream recipe is something that everyone will enjoy and a good transition dessert from summer to fall. You can use any type of plant based milk—almond, cashew, soy—but I prefer using oat milk because I think it has a nice neutral flavor and a creamy texture that helps give the pumpkin ice cream the right consistency.
Before we begin to create our pumpkin ice cream you will need a few kitchen wares:
Blender—I highly recommend the Ninja blender which is great for everything from ice cream, to morning fruit and vegetable smoothies.
Ice Cream Machine— I recommend this Cuisinart ice cream maker
Freezer Safe Container—Pyrex glass containers are a great option. You could also use a metal container.
Plant Based Pumpkin Ice Cream Ingredients
1 1/4 cups raw cashews, soaked in boiling hot water for 1-2 hours or over night
1 cup unsweetened oat milk
3 Tbsp coconut oil
3/4 cup pumpkin purée
1/4 cup maple syrup
1/3 cup brown sugar
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
1/4 teaspoon five spice—you can substitute with pumpkin spice, it’s a just a matter of preference
1/2 teaspoon ginger
1/2 tsp ground cinnamon
Plant Based Pumpkin Ice Cream Instructions
Prepare by placing ice cream churning bowl/s in the freezer overnight to chill.
Drain your soaked cashews well.
Add all listed ingredients into a blender (I use the Ninja blender and it works really well). Blend until ingredients combine into a creamy and smooth purée. After the first minute of blending, use a rubber spatula to scrap the sides and make sure all ingredients are evenly blending. Continue to blend, 3-4 minutes total.
Next, pour the pumpkin mixture to your chilled ice cream churning bowl/s and churn according to your ice cream maker machine (I use this Cuisinart ice cream maker). Until thoroughly chilled - about 20-30 minutes with the Cuisinart ice cream maker. The consistency be thick and creamy.
Transfer to a freezer-safe container (I use Pyrex glass containers, avoid using plastic). Cover and place in the freezer 4-6 hours to set and harden.
Remove from the freezer and thaw for 20-30 minutes prior to serving. Serve on it’s own or with rich autumnal toppings like whip cream with Bailey’s, warm caramel sauce, or honey roasted walnuts or pecans.
