Vegan Pumpkin Ice Cream
With pumpkin puree, brown sugar, and soy creamer, this vegan-friendly ice cream recipe is made.
To prepare, combine arrowroot and 1/4 cup soy creamer.
In a saucepan over medium heat, combine 1 3/4 cups soy creamer, 1 cup soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice; stir frequently until just boiling.
After turning off the heat, add the arrowroot mixture and stir to thicken.
Set aside for 30 minutes to cool.
Fill the ice cream freezer’s cylinder with ingredients, then freeze as directed by the manufacturer.