Healthier Vegan Pumpkin Pie Ice Cream! Low-fat, with no coconut and no cashews!
Creamy Low Fat vegan pumpkin pie ice cream made with no coconut milk or cashews!
Equipment
- High Speed Blender
- Ice Cream Machine
Ingredients
- 2 ¼ cups Oatly's Creamy Oat
- ¾ cups pumpkin purée *
- ⅓ cup rolled oats
- ½ cup brown sugar **
- 1 tsp ceylon cinnamon
- ½ tsp cardamom
- ⅓ tsp dry ground ginger
- ¼ tsp nutmeg
- pinch of allspice
- pinch of cloves
- 1 ½ tsp pure vanilla extract
- pinch of salt
Instructions
- Combine Creamy Oat, oats, pumpkin, spices and sweetener in a saucepan over medium heat. Bring to boil and simmer for about 15 min until the mixture has thickened and the oats are super soft. This is key so the mixture will blend to be perfectly smooth. Remove the pan from heat and add vanilla and stir. Let cool.
- Pour the cooled mixture in a high speed blender and process until it's compleeetely smooth. This is very important so the ice cream will be smooth with no chunks! Chill the mixture thoroughly in the fridge so the ice cream churns and freezes properly.
- Pour the ice cream mix into an ice cream maker and churn according to the ice cream maker's manufacturer instructions.
- Once the churning program is complete, either enjoy this delicious ice cream right away or store in an airtight freezer safe container in the fridge for it to freeze further or be enjoyed later.
- Now enjoy this heavenly low fat vegan pumpkin pie ice cream!!
Notes
*The pumpkin puree can be homemade, or canned. Just make sure it's 100% pumpkin and not pumpkin pie filling. :)
**To be refined sugar free you can sub 1/2 cup of brown sugar with raw cane sugar or 1/4 cup maple syrup and 1/4 cup raw cane sugar. It's delicious either way!