Vegan Pumpkin Spice Ice Cream

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I have been coming across various recipes for yummy Pumpkin based dishes over the last few days and since Fall is in the air, I couldn’t help but  begin experimenting with Vegan Pumpkin Spice Ice Cream. I found various recipes online which I tested out before I settled on the recipe below to share with you all.
I had a friend over the other day and he was beyond amazed that this “ice cream” contained no dairy or animal products. For those of you who are not vegan, feel free to substitute with non-vegan products (which I have listed below) but keep in mind that this will likely result in a different consistency of ice cream.

INGREDIENTS

  • 1.5 cups raw cashews (Soak in warm water for 4-6 hours, or in boiling hot water for 1-2 hours)
  • 1 cup light coconut or almond milk
  • 3/4 cup Pumpkin puree
  • 3 Tbsp olive oil
  • 1.5 Tsp pure vanilla extract
  • 1/4 cup maple syrup or honey
  • 1/3 Tbsp brown sugar
  • 1/4 Tsp sea salt
  • 1.5 Tsp pumpkin pie spice
  • 3/4 Tsp ground cinnamon
INSTRUCTIONS
  1. Soak  cashews  for 4-6 hours in warm water. You can also soak them in boiling water for 1-2 hours.
  2. Once soaked, add cashews and remaining ingredients to a blender and blend until creamy and smooth. Taste and modify flavors as required.
  3. Add mixture to a freezer-safe pan and freeze until hard and chilled (at least 4-6 hours but preferably overnight).
  4. Remove pan from the freezer and thaw for 30-40 minutes before serving. Serve with brown sugar roasted pecans or almonds.

ROASTED PECANS/ALMONDS: Preheat the oven to 350 degrees F. Place 1/2 cup of pecans or almonds on a foil-lined baking sheet and toast for +/- 8 minutes. Melt 1 Tbsp (vegan or not) butter in a skillet and stir in 1 Tbsp brown sugar, pinch each of sea salt, cinnamon and cayenne pepper. Remove toasted pecans or almonds from oven, toss with butter/spice mixture and then spread nuts back onto the baking sheet and toast for another 5-9 minutes (until fragrant and golden brown).

You can store the unused portion of ice cream in the freezer for up to a week.

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