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