Makes 1 quart
Everything you want in an ice cream. Smooth, rich, creamy and frosty! Lots of pumpkin purée, a hint of molasses and warm spices like ginger and cinnamon make this amazing ice cream taste like pumpkin pie.
We boil the cashews to make them very soft, as well as temper their flavor. This way, when you take your first licks, all you taste is pure pumpkin and cream and an autumny heaven. I doubt anyone will detect cashew. And if they do, so what? Cashews are delicious.
To make your own pumpkin pie spice, it’s just 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.
- 1 cup unroasted cashews
- 1 cup rice milk
- 3/4 cup pumpkin purée
- 2 tablespoons olive oil
- 1 tablespoon organic corn syrup
- 1 tablespoon light molasses
- 1 tablespoon pure vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
First, boil the cashews in water for about 30 minutes. Drain them and add to the blender.
Add all remaining ingredients and blend until completely smooth. Blend for about a minute, then test for creaminess. It should take about 3 minutes total to get everything as smooth as possible.
Preset your ice cream maker to a hard gelato setting and pour in ice cream mixture. Once it’s churned, you can eat immediately as a soft serve, but for scoopable results, seal tightly and freeze for about 24 hours.