How about a delicious Pumpkin Pie Ice Cream for a perfect desert?
Man oh man. Friends, this is a vegan ice cream revelation.
Pumpkin and spice and everything nice rolled into creamy, dreamy 10-ingredient bliss. Let’s do this!
A creative way to use carrots and take care of your pumpkin pie cravings! It’s the perfect Autumn treat!
Pumpkin Pie Ice Cream
1 cup carrot juice*
½ cup packed young coconut pulp / coconut cream (high percentage)
½ cup cashews
¼ cup maple syrup
¼ cup maple
1 ¼ tsp pumpkin pie spice
½ cup chopped pecans, mixed in at the end.
Blend all but the pecans together until smooth and creamy.
Chill in the fridge and then run through an ice cream maker
OR freeze in an ice cube tray and then blend until smooth and frosty.
* Heathy’s Note: I like it with all carrot juice, but if you find it too “carroty”, use 3/4 c juice and 1/4 cup water.