Pumpkin Ice Cream
User Reviews
5
Pumpkin Ice Cream
Description
The base for this ice cream combines soaked cashews with pumpkin puree, pure maple syrup, and pumpkin pie spice, blended with water to a smooth puree. This mixture is churned in a pre-frozen ice cream machine bowl until thick and creamy, about 30 minutes. The resulting ice cream can be enjoyed immediately as a soft serve or transferred to a container and frozen for firmer scoops.
The pumpkin pie spice adds warmth that complements the subtle sweetness from pumpkin and maple syrup. The cashews contribute richness and creaminess without dairy. For best results, the ice cream base should be well blended before churning. Storing in the freezer for up to three months is possible, but the texture may become icier over time. Allow thawing at room temperature before scooping to soften.
This recipe suits those looking for a dairy-free pumpkin dessert with the familiar flavors of pumpkin pie in frozen form.
Ingredients
- 1 cup cashews (not roasted or salted)
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 3/4 cup water
Instructions
- Before you get started, be sure to freeze the bowl of your ice cream machine at least 24 hours in advance, if your machine requires it. To prepare the ice cream, combine the cashews, pumpkin puree, maple syrup, pumpkin pie spice, and water in a high-speed blender and blend until smooth.
- Pour the blended mixture into the frozen bowl of your ice cream machine, then process until the ice cream is thick and creamy, about 30 minutes.
- You can serve this pumpkin ice cream right away for a soft-serve consistency, or transfer it to an airtight container with a lid and store it in the freezer for 2 to 4 hours for more firm, scoop-able consistency.
- You can store this ice cream in the freezer for up to 3 months, but it does become more icy in texture over time, so it's slightly trickier to scoop later. Let it rest on the counter for 15 minutes, or until it's softer to scoop again.
Notes
- Nutrition information is an estimate for about a 1/2 cup serving and may vary.
- The ice cream expands during churning, potentially yielding more than 4 cups, thus affecting per-serving calories.
- Substitutions and tips are detailed in the full recipe post for customization.
- Freezing the ice cream bowl at least 24 hours in advance ensures proper consistency.
- If stored longer than two weeks, ice crystals may develop; let ice cream soften at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1/2 cup servings)
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 8mg | 0% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 4767IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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