Vegan Pumpkin Ice Cream

This recipe requires an ice cream maker. It’s really worth making your own ice cream so you can control what goes in it! I never use sugar, and you can make plenty of ice cream for the next 6 months. It will save you money to make a fresh batch.

I used pumpkin, but you can use another winter squash. This time of season we often end up with extra squash around the kitchen, butternut, or carnival, red kuri….

Ingredients:

1.5 cups raw cashews, soaked for 4-6 hours.

1 cup dairy free milk

1 tbs olive oil

3/4 cup cooked pumpkin puree

1/2 cup maple syrup

1/4 tsp salt

1 tsp cinnamon

For the Chocolate Cream Topping

~soaked raw cashews

~maple syrup to taste

~cocoa powder to taste

~dairy free milk

The cream topping is very easy, but I did not measure the ingredients. Just add a little at a time to get it to the consistency and flavor you want. You can also check this recipe, to get an idea of the amounts that will work.

Blend the pumpkin ice cream ingredients together in a high speed blender. Place in the fridge for an hour and follow the instructions for your ice cream maker.

(optional) Blend the chocolate cream ingredients together. The chocolate cream can be refrigerated and added on top of the ice cream.