…and then I drank the whole thing! I couldn’t hep myself. The pumpkin pie ice cream I made got so cold it’s a rock! I left it out for about 10 minutes so it would soften up a bit and put it in a mug along with some soy milk. Once mixed, it’s back to it’s ice cream state! Hooray!!

To make vegan pumpkin ice cream you will need:

1 cup soy milk
2 cups soy creamer
3/4 cup brown sugar
1 cup cooked mashed pumpkin
2 Tablespoons arrowroot
A little less than 1/2 teaspoon (each) of ground ginger, ground allspice, ground cloves and cinnamon (the recipe on Vegans paradise calls for 1 1/2 teaspoons of pumpkin pie spice but this works just fine).
1 teaspoon vanilla extract

Mix 1/4 cup of soy milk with the arrowroot and set aside.

In a sauce pan bring the creamer, remaining soy milk, pumpkin, sugar and spices to just about a boil. Stir often! You want the spices and sugar to blend in with cream. Right before it boils, take it off the heat and add the soy milk / arrowroot mixture. You’ll notice the cream get thicker very fast. Stir in the vanilla and let it cool completely before running it through the ice cream maker.

-This recipe and many other delicious vegan ice cream flavors can be found at A Vegan Ice Cream Paradise.