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  • Prep-time: / Ready In:
  • Makes 3 cups

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.

Pumpkin Ice Cream scooped into a ball

Ingredients

  • ¼ cup pure maple syrup
  • 2 tablespoons finely chopped pitted whole dates
  • 1 15-oz. can pumpkin
  • 1 14-oz. package firm, light silken-style tofu
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon

Instructions

  1. In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
  2. In a blender or food processor combine date mixture and the remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl; cover and refrigerate 4 to 24 hours.
  3. Freeze chilled mixture in a 1½- or 2-quart ice cream maker according to the manufacturer’s directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoopable ice cream.

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Peg6 days ago
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What if you don’t have an ice cream maker ?

Jade6 days ago
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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.

Marisa6 days ago
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I’m wondering if you could freeze in ice cube trays and then process the cubes in a food processor before serving?

Eva1 week ago
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What can be used in place of the soy?

Linda1 week ago
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Perhaps you could try frozen bananas at a guess

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about the author

Carla Christian

Carla Christian, RD, LD, 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. Photo by Jason Donnelly

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