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Enjoy your favorite fall flavors with this simple and refreshing pumpkin ice cream that’s totally vegan. Even though tofu might not be the first thing that comes to mind when you think of ice cream, it makes this recipe lusciously creamy and perfectly scoopable. Top a bowl of this frozen dessert with some Aquafaba Whipped Cream, crushed walnuts, and an extra drizzle of maple syrup.
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Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.
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Comments (19)
Im Not seeing the serving size, points or calories anywhere on page. You would think you would at least have the points.
This isn’t Weight Watchers.
Also, most ice cream containers will show a serving size of 125 ml.
I can’t wait to try this recipe! Thank you for sharing.
what can I use instead of Pumpkin. No Bananas.
butternut squash
What is the nuitrition?
What is the nuitrition?
nutrition
Possibly a can of full fat coconut milk. Might need more maple syrup to counter the coconut taste, but may be delicious together. I have made ice cream with coconut milk and it came out delicious.
I like the idea of the coconut milk swap… that sounds delicious
Oops, that was for Eva.
What if you don’t have an ice cream maker ?
You don’t need an ice cream maker. You can make it in a food processor or a good quality blender. Then put the mixture in a freezer safe container.
I’m wondering if you could freeze in ice cube trays and then process the cubes in a food processor before serving?
What can be used in place of the soy?
Same measurement for the cashews?
Try cashews to sub for the soy. Soak them overnight, blend in a food processor, and bang!
maybe roasted sweet potato
Perhaps you could try frozen bananas at a guess