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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 [1](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 [2].
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URL to article: http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/pumpkin-spice-ice-cream/
URLs in this post:
[1] Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love : http://www.amazon.com/exec/obidos/asin/1570672377/vegetariankit-20
[2] Cathe’s Kitchen: http://catheolson.blogspot.com
[3] Vegetarian and Vegan-Friendly Thanksgiving: http://www.vegkitchen.com/category/recipes/special-occasions-and-entertaining/vegetarian-thanksgiving/
[4] Vegan Ice Cream: http://www.vegkitchen.com/category/recipes/vegan-baking-and-sweets/vegan-ice-cream-vegan-baking-and-sweets/
[5] Vegan Baking and Sweets: http://www.vegkitchen.com/category/recipes/vegan-baking-and-sweets/
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