Vegan Pumpkin Ice Cream
Vegan pumpkin ice cream - This delicious ice cream is perfect for Autumn! It is rich, smooth and creamy, made with real pumpkin puree and warming spices. It is easy to make and contains NO coconut! The secret ingredient to it's wonderful creamy texture is oats!
Servings 10 people
Ingredients
- 160 g (1 slightly heaped cup) unroasted cashews
- 25 g (¼ cup) porridge oats (rolled oats)
- 650 ml (2 + ¾ cups) unsweetened non-dairy milk (soy is best)
- 300 g (1 ¼ cups) pumpkin puree
- 160 ml (⅔ cup) maple syrup
- 40 g (¼ cup) light brown sugar
- 3 Tablespoons neutral oil (I use sunflower)
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze. Ideally you should make the ice cream base the day before you want to churn the ice cream.
- You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.
- Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.
- Add the cooked oat mixture to the blender along with the pumpkin puree, maple syrup, sugar, spices, oil and salt and blend until the mixture is very smooth. Pour into a bowl, cover and refrigerate until completely cold.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for about 4 hours, until firm, before serving.
Notes
- See post above for instructions if you don't have an ice cream machine, tips, details and step-by-step photos.
- Instead of the pumpkin spice you can add an extra ½ teaspoon cinnamon, ¾ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice and ⅛ teaspoon cloves.
- This ice cream is quite solid straight out of the freezer so make sure that you take it out at least 15 minutes before serving to allow it to soften up a little.
- I have a 2 litre ice cream maker (this one by Cuisinart). If yours is smaller you may wish to make a half batch or it won't all fit.