Vegan Pumpkin Ice Cream
3 Cups unsweetened non-dairy milk, divided
Scant 1/3 Cup oats (use rolled oats, or whatever you have)
1/2 Cup raw cashews (soaked in boiling water for 1-2 hours)
1 + 1/4 Cups pumpkin puree
1/2 Cup brown sugar
1/2 Cup white sugar
2 Tbsp Maple Dark Balsamic
2 tsp pumpkin pie spice
1 tsp cinnamon
2 tsp vanilla extract
pinch of salt
Key: If using an ice cream maker, be sure to put the canister in the freezer the day before you make this.
Make sure you let your cashews soak in boiling hot water for 1-2 hours first. This will soften them.
In a small sauce pan, simmer the oats with 1 cup of dairy-free milk until the oats are soft, about 7-10 minutes. Immediately transfer to a bowl to cool (place it in the fridge or freezer to help speed up the process. Just don't let it freeze.)
In your blender, combine the remaining 2 cups of milk with the cashews (strain them from the water and rinse). Blend on high until smooth. (You can also strain the mixture to remove any grit that may be in it.)
Add the pumpkin puree, brown and white sugar, pumpkin pie spice, cinnamon, vanilla, and oatmeal mixture to the blender, and blend until smooth. Refrigerate until cold (overnight is fine, or pop in the freezer for 30-45 minutes).
Churn the mixture according to the instructions for your ice cream maker. Once it turns into a thick substance, scoop it into a freezer-safe container, cover, and freeze for 3-4 hours.
Around the 4 hour mark, remove from the freezer and allow it to soften at room temperature for 15-20 minutes.
Makes: About 3.5 cups or 7 servings (but lets be real here, who only eats half a cup of ice cream??)
Time to Make: approx. 5.5 hours.