Pumpkin Ice Cream recipe


  • 2 cups Silk soy creamer
  • 1 cup Soy milk
  • 3/4 cup Brown sugar
  • 1 cup Cooked, mashed pumpkin (homemade or canned; see note below)
  • 1 1/2 teaspoon Pumpkin pie spice
  • 2 tablespoons Arrowroot
  • 1 teaspoon Vanilla extract

Cooking Instructions

Mix cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, remaining soy milk, brown sugar, pumpkin, and pumpkin pie spice together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream makers instructions.

Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin (not the Halloween variety).

14 Mar 2011     1024 views     NON-Vegetarian       Desserts > Ice Creams

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