Vegan Pumpkin Ice Cream

This is more of a sherbet than a vegan pumpkin ice cream, but is still extremely delicious for a diary free version. Since its development, I have discovered that adding one teaspoon of xanthan gum added to ice cream creates a more chewy texture. In this recipe you would need to mix about 1/2 teaspoon of gum with the oil. Note, that this is not a new recipe, but the original, published in 2010, seems to have vanished from this site. Enjoy!

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Vegan Pumpkin Ice Cream

Rating: 41

Yield: Approximately 1 3/4 quarts

Vegan Pumpkin Ice Cream

A vegan pumpkin ice cream recipe (more like a sherbet) which is dairy-free, gluten-free, casein-free, and grain-free.

Ingredients:

  • 2 cups Homemade Raw Almond Milk (see recipe link)
  • 3/4 cup grape seed oil
  • 3/4 cup agave syrup
  • 1 1/4 cup gluten-free canned pumpkin (I used Libby's brand-100% pumpkin.)
  • 1 teaspoon cinnamon
  • 3/4 teaspoon pumpkin spice
  • 1 Tablespoon tapioca starch
  • 2 Tablespoons raw almond milk
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Add the first 6 ingredients into a medium size sauce pan; beat with a whisk until fully blended; cook on medium heat until hot.
  2. In a separate container combine tapioca starch and 2 tablespoons raw almond milk until well blended.
  3. Add tapioca starch mixture to pan and stir.
  4. Remove from heat and stir in vanilla extract.
  5. Allow to cool in refrigerator until at least room temperature, preferably cold.
  6. Freeze according to the manufacturer's instructions of your ice cream machine. I have a 2 qt. Cuisinart Ice Cream Maker and it took about 30 minutes to freeze.
  7. Serve soft serve and then freeze the rest; thaw out frozen ice cream for about 15 or more minutes before serving.

Tips

Adding 1 teaspoon of xanthan or guar gum to the non-dairy ice cream, or any ice cream helps prevent some ice crystals from forming and provides a bit of chew.

Grape seed oil contains no cholesterol or carbohydrates compared to using heavy whipping cream which contains both. However, grape seed oil has approximately double the calories compared to whipping cream. Most 1 quart ice cream recipes contain 2 or more cups of heavy whipping cream. This recipe only calls for 3/4 cup of the grape seed oil.

Agave is a much healthier choice compared to the heavily processed refined sugars. It has less of an affect on your glycemic index.

Tapioca starch and tapioca flour are the same thing and either can be used.

If you run short on grape seed oil you can use a little extra virgin olive oil and it will still come out great! Just don't use regular olive oil.

http://glutenfreerecipebox.com/vegan-pumpkin-ice-cream-2/

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In collaboration with MassGeneral Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Additive-Free, Casein-Free, Corn-Free, Desserts, Easy, Gluten Free Pumpkin Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Grain-Free, Halloween Recipes, Ice Cream, Kids, Nut-Free, Refined Sugar-Free, Soy-Free, Thanksgiving, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

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