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Pumpkin Spice Ice Cream
Posted By Cathe Olson On October 5, 2011 @ 12:41 pm In Special Occasions and Entertaining,Vegan Baking and Sweets,Vegan Ice Cream,Vegan Thanksgiving Recipes | 1 Comment
You can cook a fresh pumpkin for this recipe if you like, but canned works just ﬁne. You can also substitute puréed sweet potato or squash for the pumpkin. A Note from Nava: Wouldn’t this ice cream be an amazing companion to most any of the desserts here? Contributed by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love (reprinted by permission of the author).
Makes 1 generous quart
Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
Then freeze in an ice cream maker according to the manufacturer’s directions.
Visit Cathe’s blog Cathe’s Kitchen .
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/pumpkin-spice-ice-cream/
URLs in this post:
 Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love : http://www.amazon.com/exec/obidos/asin/1570672377/vegetariankit-20
 Cathe’s Kitchen: http://catheolson.blogspot.com
 Vegetarian and Vegan-Friendly Thanksgiving: http://www.vegkitchen.com/category/recipes/special-occasions-and-entertaining/vegetarian-thanksgiving/
 Vegan Ice Cream: http://www.vegkitchen.com/category/recipes/vegan-baking-and-sweets/vegan-ice-cream-vegan-baking-and-sweets/
 Vegan Baking and Sweets: http://www.vegkitchen.com/category/recipes/vegan-baking-and-sweets/
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