Dairy-Free Pumpkin Ice Cream

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Leelalicious.

Plant-based ice cream that is super easy to make. No need for an ice cream machine.

Pumpkin-flavored for the fall season. Its made with coconut cream, cashew butter made in the NutraMilk and sweetened with dates- the perfect pumpkin creamy treat!

INGREDIENTS

• 1 can coconut cream 14 oz; or coconut milk, chilled overnight
• 3 tbsp. cashew butter made with the NutraMilk
• 1 cup dates, pitted
• 1/3 cup pumpkin puree
• 1 tsp. pumpkin pie spice
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
• Soak the dates in hot water for about 10 minutes, then puree in the NutraMilk. Add a little water at a time as needed until smooth and creamy.
• Add the rest of the ingredients to the NutraMilk along with the date paste and process until smooth and creamy.

• Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.

• Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.
• Optionally, add pecans or walnut for some crunchy texture.