Pumpkin Spice Ice Cream

A decadent, autumn-inspired frozen treat packed with real pumpkin

#dessert #baking #quickandeasy #seasonal #soyfree #gf #vegan

Autumn is my favorite time of year, which means I tend to rush it and start sneaking in the fall décor and flavors a bit early. In other words, pumpkin everything from September through November! However, sometimes the weather doesn’t cooperate with my idea of early fall. Pumpkin ice cream to the rescue! This is the perfect seasonal bridge: autumn flavors in the form of a summer dessert. But who says you can only enjoy on a hot day? Nobody ... follow your heart!

Serves: 4-6

Ingredients:

1 32 ounce container Silk Almond Pumpkin Spice Creamer

½ cup unsweetened almond milk

1 ¼ cups pumpkin puree

1 ¾ cups raw cashews

2 Teaspoons pumpkin pie spice

1 teaspoon vanilla bean paste or vanilla extract

1/8 teaspoon salt

Optional toppings:

Espresso (pumpkin spice affogato anyone?!)

Non-Dairy Whipped cream

Directions:

1. Blend all ingredients together in a high power blender until completely smooth.

2. Transfer the ice cream mixture to a medium saucepan and heat over medium-low heat, stirring constantly, until the mixture is bubbling and has thickened.

3. Place in the ice cream mixture in the refrigerator for several hours until completely cool

4. Pour the ice cream mixture into the bowl of your ice cream maker and churn until the ice cream resembles soft serve.

5. Enjoy as-is, or transfer the ice cream into a lidded container and place in the freezer until it reaches a ‘scoopable’ consistency.