rival any of the seasonal pumpkin spice products in your grocery store.
- 1 cup cashews
- 1 cup almond milk
- 1/2 pumpkin purée
- 2 tablespoons coconut oil
- 1/4 cup tablespoons of maple syrup
- 1/4 cup sugar (cane, date, or coconut sugar)
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
Soaks the cashews overnight, or boil them for 15 minutes to soften. Drain them and allow to cool. Place the cashews, along with the rest of the ingredients into a blender or food processor. Blend for several minutes, until completely smooth. Check the consistency with your fingers, making sure there are no chunks of grittiness. Blend for an additional few minutes if necessary.
Using a spatula, scrape the ice cream mixture into a gallon size plastic freezer bag, carefully removing most of the air from the bag. Carefully make sure the bag is zipped and lay flat,smoothing the mixture into a thin, flat layer. (See picture.) Alternatively, you could pour the mixture into a thin layer on a parchment-lined cookie sheet. Place the ice cream mixture into the freezer and allow to freeze for 2-3 hours.
Once the mixture is frozen, remove from the freezer and break it into chunks using your fingers. Place the chunks back to the blender or food processor and
blend for a minute, until it begins to resemble soft serve ice cream. At this time you may serve the ice cream directly from the blender, or you may re-freeze the mixture in a shallow, flat container. Allow the ice cream to thaw for several minutes, if serving from the freezer.