Pumpkin Pie Ice Cream
- ½ cup cashews (raw)
- ¼ cup coconut milk
- 2 cups roasted pumpkin, or other squash
- 1 ¼ cups water
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cashews, raw (1/2 cup)
- Ginger (1 teaspoon)
- Pumpkin, roasted (2 cups)
- Canned Goods
- Coconut milk (1/4 cup)
- Cooking & Baking
- Agave nectar (1/2 cup)
- Cinnamon (1 tablespoon)
- Nutmeg (1/2 teaspoon)
- Vanilla extract (1 tablespoon)
- Drinks
- Water (1 1/4 cups)
Preparation
Read recipe preparation on elanaspantry.com
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Recipe Stats
Published October 28, 2010 (2 years ago).
22 people saved this recipe.
