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.
Ingredients:
- 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
Instructions:
- 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.
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.
What can be used instead of tapioca or tapioca starch. I react to tapioca.
Thanks.
Hi Amy,
I’m allergic to tapioca now, as well. Try potato starch or cornstarch.
Carla
any chance you can use Rice milk? My grand son is allergic to Tree nuts…
Daralee, I would definitely try using rice milk as this recipe uses starch to thicken the mixture, any milk should work.
Sounds cool. I would love to make this, but it’s missing a step: after mixing everything together in step 3 and before removing from heat in step 4…….Obviously since posting 18 months ago nobody has yet noticed this gaping hole? Responders above never noticed either. Doh!
Just added, “and heat until hot.” Thanks for catching this, Zorro!
Thanks for the quick response. I still have some great squash in the basement I’ll use for this. What temp are you calling hot?
HI Zorro,
Hot as in burn your finger hot. I did not take a temp. It doesn’t have to be exact. Never would have thought of using squash, as it is more watery. I suggest sticking with the pumpkin, otherwise it will be much more icy, like a ice milk, but awfully healthy!
The squash I have is as dense as pumpkin. Maybe more so. And richer in flavor.
Ooo…that must have been wonderful!
this looks yummmy
this looks deliscious. I’ll have to try it.