|Vegan Pumpkin Pie Ice Cream|
This recipe shows you how to take falls favorite gourd and turn it into a delish seasonal frozen treat. This ice cream is not only easy and delish but will remind you of holidays and the days after to follow. We love to have our pie and eat it too, so pair this with a homemade vegan caramel sauce and whipped cream. Make it even more heavenly with vegan graham cracker pieces and serve it anytime you want that comforting memory. This ice cream is great for holidays or any night you want it to feel like it. Enjoy!
Vegan Pumpkin Pie Ice Cream
1 (15 ounces) can cream of coconut
5 cups full fat coconut milk
1 1/2 cups tofu (any style)
1 Tablespoon vanilla
1/4 cup light brown sugar
1 15oz can organic pumpkin puree
2 Tablespoons pure organic maple syrup
1 teaspoon nutmeg
2 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon xanthum gum
1 teaspoon agar agar powder
2 Tablespoons arrowroot powder
2 teaspoon The Vegg & 1/2 cup water (Optional)
Vegan Whipped Cream (homemade or store bought)
Vegan graham crackers, crushed or pieces
Vegan Caramel Sauce
Before making the vegan ice cream, set your ice cream maker bowl in the freezer to freeze over night for at least 6 to 8 hours. Once the bowl is completely frozen, it is ready for you to add the ice cream liquid base.
Ice Cream Base
In a saucepan on medium-high heat, mix the coconut milk, vanilla extract, The Vegg (prepared beforehand), and cream of coconut.
|Vegan Ice Cream Base|
|Vegan Cream Cheese Ice Cream Base|
|Ready to Chill Base|
|Ready to Use Base|
When first part is combined, add in your Tofu and mix to combine for a second time until smooth and no lumps.
|Ready to Churn Base|
|Second Container for Freezer|
Let the base churn for 30 to 40 minutes, or until the base has set into an soft serve consistence.