Easiest Way to Make Vegan Devonshire Cream

Vegan Pumpkin Ice Cream

Schau dir unsere auswahl an devonshire cream an, um die tollsten einzigartigen oder spezialgefertigten handgemachten stücke aus unseren shops für feuchtigkeitscremes zu finden.

Recipe Summary Vegan Pumpkin Ice Cream

This rich and creamy pumpkin-pie ice cream is vegan! You can make the recipe with all soy milk instead of soy creamer. It would be healthier, but less creamy and decadent. You can also use rice, almond, or another non-dairy milk instead of soy. Please note that while the prep and cooking times are short, you will need to let the liquid cool and then freeze it, which will take additional time.

Ingredients | Vegan Devonshire Cream

¼ cup soy creamer

2 tablespoons arrowroot powder

1 ¾ cups soy creamer

1 cup soy milk

¾ cup brown sugar

1 cup pumpkin puree

1 teaspoon vanilla extract

1 ½ teaspoons pumpkin pie spice

Directions

Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.

Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.

Info | Vegan Devonshire Cream

prep: 10 mins cook: 10 mins additional: 3 hrs 30 mins total: 3 hrs 50 mins Servings: 4 Yield: 1 quart

TAG : Vegan Pumpkin Ice Cream

Fruits and Vegetables, Vegetables, Squash,