This recipe was submitted by Chef Amber Plecha from Miami, FL on 12/20/2011.
Chef Amber Plecha had this fun fact about the Pumpkin Ice Cream recipe to share:
Vegan, sugar & flour-free, gluten-free, soy-free…what more can we ask for from a frozen dessert?.
1½ cups raw cashews
12 oz. can pure pumpkin
1 cup coconut milk
3 Tbsp. fresh ginger
1 Tbsp. psyllium husk powder
1 Tbsp. cinnamon
2 tsp. vanilla extract
1 tsp. sea salt
½ tsp. ground cloves
½ tsp. freshly grated nutmeg, AND…
¼ tsp. ground allspice ¼ tsp. cardamom 4-5 packets stevia powder Couple squirts fresh lemon juice COOKING INSTRUCTIONS: Place cashews in a container, cover completely with cool water, put lid on container, and place in refrigerator overnight. If using, freeze bowl of ice cream maker pursuant to manufacturer’s instructions. In the meantime, peel fresh ginger and combine with a few tablespoons water in a small food processor until it forms a smooth paste. Set aside. Strain cashews and place in a high speed blender. Add coconut milk, ginger paste, and remaining ingredients. Blend until smooth – adding water as necessary – and adjust flavors to taste. Transfer to a sealed container and place in the freezer. If using an ice cream maker, remove from freezer after 30 minutes and process according to manufacturer’s instructions. Transfer ice cream to a sealed container and return to the freezer for another 4 hours. Serve with your favorite whipped topping and some freshly grated nutmeg.
For nutrition information or to learn more about Chef Amber Marie and her nutritious yet scrumptious, vegan recipes, please visit www.chefambermarie.com! LIKE her on Facebook at http://www.facebook.com/chefambermarie or Follow her on Twitter at Amber Marie @chefambermarie.