This recipe is not only gluten-free, but a vegan pumpkin ice cream, as well. My favorite dairy-free ice cream is raw almond pistachio ice cream, but I have been craving something different lately. This vegan pumpkin ice cream recipe is dairy-free, made with homemade raw almond milk (very simple to make) and is refined-sugar-free. Agave makes such a wonderful sweetener. I’m sure this will make a great Thanksgiving treat, too! Enjoy!
A vegan pumpkin ice cream recipe (more like a sherbet) which is dairy-free, gluten-free, casein-free, and grain-free.
- 2 cups Raw Almond Milk
- 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 vanilla extract
- Add the first 6 ingredients into a medium size sauce pan; beat with a whisk until fully blended; cook on medium heat until hot.
- In a separate container combine tapioca starch and 2 tablespoons raw almond milk until well blended.
- Add tapioca starch mixture to pan and stir.
- Remove from heat and stir in vanilla extract.
- Allow to cool in refrigerator until at least room temperature, preferably cold.
- 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.
- Serve soft serve and then freeze the rest; thaw out frozen ice cream for about 15 or more minutes before serving.
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.