Vegan Pumpkin Ice Cream is dairy-free and delicious! Enjoy a bowl on its own or serve it alongside your favorite pumpkin pie.
Ingredients
2 cups unsweetened almond milk
1/2 cup pumpkin puree
1/2 cup organic granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 tablespoon ground ginger
1/8 teaspoons salt
Directions
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In a medium saucepan, whisk together almond milk, pumpkin puree, sugar and salt.
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Cook the mixture over medium heat until it starts to steam, stirring constantly.
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Remove the pan from the heat and whisk in vanilla extract, cinnamon, nutmeg, and ginger.
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Allow the mixture to cool completely.
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Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, or until it reaches a soft serve consistency.
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Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours, or until firm.
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Remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes before serving.
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Scoop the ice cream into bowls or cones and enjoy!
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