Vegan Pumpkin Ice Cream Recipe

I am adapting a recipe from https://minimalistbaker.com/vegan-pumpkin-pie-ice-cream/

• Ice Cream Maker Machine – Breville makes a fine machine as seen below 😉
• 1 1/2 cups raw cashews (soaked for 4-6 hours or in boiling hot water for 1-2 hours)
• 1 cup dairy-free milk (e.g. almond, coconut, or rice)
• 3 tbsp olive oil
• 3/4 cup pumpkin purée
• 1/4 cup maple syrup
• 1/3 cup brown sugar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon

Steps:

• Soak cashews the night before for 6 hours before blending. Or you can soak in boiling water for 1-2 hours.
• Add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth about 3-4 minutes
• Add mixture to your ice cream maker bowl and churn for about 45 minutes. It should be thick and soft.
• Transfer to a freezer-safe container freeze overnight. This will last about a week in the freezer.
• Take out of the freezer and thaw for 30 minutes before serving to soften.

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I also like this video of Vegan Pumpkin Ice Cream: