Pumpkin Ice Cream. Vegan and Gluten Free
A rich, creamy vegan ice cream made with blanched almonds
Ingredients
- 1 heaping cup pumpkin puree I use homemade
- 1 cup blanched almonds or cashews If using cashews, soak previously in boiling water for 30 minutes
- 1 cup plant based milk I use rice
- 4-5 tbsp raw cane sugar or maple syrup or other sweetener of choice. I've also used 6-7 medjool dates for a sugar free version
- 3 tbsp olive oil
- 1 tsp cinnamon
Instructions
- Place all ingredients in blender and blend until completely smooth and creamy, scraping the sides down occasionally until everything is incorporated.
- Tip into ice cream maker and churn until frozen. Serve and enjoy, maybe with a drizzle of maple syrup too.