You can't go through life without ice cream. I mean, can you!? This is a vegan ice cream made from oat milk and pure pumpkin puree. It is sweetened with a touch of maple syrup. You can make this with your nut butter of choice or to keep this completely nut free you can use sun butter or tahini.
I used an ice cream maker for this. You could also just mix the ingredients then place them in the freezer. I recommend giving it a stir once every fifteen minutes until it is no longer stirrable, just to ensure everything mixes together well. This isn't my usual method though so I can't guarantee final results.
This ice cream is made with oat milk which means it will freezer into a more solid state then your typical dairy ice cream so take the ice cream out of the freezer 10 to 15 minutes before you want to serve it so it softens enough for you to scoop it out. It will quickly take on a soft serve state.
Makes 1 quart of ice cream
Serving size: 1/2 cup
3 cups oat milk (see homemade recipe below)
1/2 cup pumpkin puree
1/3 cup maple syrup
3T almond butter or other nut butter (use sun butter or tahini for nut-free)
1 tsp pumpkin pie spice (or combination of cinnamon, nutmeg, allspice & cloves)
1 tsp vanilla extract
In a bowl combine all of your ingredients. Mix well to ensure the almond butter and pumpkin puree are completely mixed in.
Pour the mixture into your ice cream maker. My Cuisinart ice cream maker took about 30 minutes to make it into a soft-serve texture. At this point, scrape it into a container and store it in the freezer. Remember to take it out 10-15 minutes before you serve to allow it to soften some.
Homemade Oat Milk:
Makes 4 cups
1 cup rolled oats
4 cups water
Optional add-ins: pinch of salt, 1 tsp vanilla, splash of maple syrup or a pitted date
Place the oats and water in a blender and puree for 1 minute. Strain the oat milk through a fine mesh sieve, nut bag, or cheese cloth. This milk will last 4-5 days in the fridge.
This is a creamy delicious milk. Give it a good shake before using to ensure there is no separation.
Remember to save the oat pulp. Warm it up the next day with some milk, a splash of maple syrup, granola, and some berries and you have a "cream of oat" hot cereal.
Making the milk yourself takes a couple of minutes, saves money, and helps you control what you re consuming. No worries if you don't want to take this step, just buy some at the store with the cleanest ingredients you can find.
To make this ice cream into a decadent treat and really taste like pumpkin pie with the crust - you can add in chunks of Oat Butter into the ice cream maker when it has almost reached that soft serve texture.
This should last for about a week in the freezer - if you don't eat it before then!
This is a nice alternative when you just want some ice cream but don't want the guilt. The oat milk gives this ice cream a naturally sweet flavor so you don't need all that extra sugar.
You can get creative with some add ins like mini dark chocolate chip, oat butter, cocoa nibs, or chopped pecans.
What is your favorite ice cream flavor?