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10 minutes
10 minutes
230 minutes
- 0.25 cup soy creamer
- 2 tablespoons arrowroot powder
- 1.75 cups soy creamer
- 1 cup soy milk
- 0.75 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- Combine 1/4 cup soy creamer with arrowroot and let it sit. In a saucepan over medium heat, combine 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Stir occasionally until it just boils. Remove from heat and stir in the arrowroot mixture to thicken. Let it cool for 30 minutes before using.
- Pour the ice cream mixture into the ice cream freezer canister; freeze following the manufacturer's instructions.
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