Pumpkin Ice Cream
From the blender to the ice cream maker to the freezer. This ice cream recipe comes together in a flash and tastes DELIGHTFUL.
Servings
4-6servings
Cook Time
6hours
Servings
4-6servings
Cook Time
6hours
Ingredients
Toppings
Instructions
  1. Make sure you soak your cashews over night to soften them. While you’re prepping the cashews, if your ice-cream maker requires you to freeze the bowl first, now is a good time to put that in the freezer.
  2. Grab a blender and add all of the ingredients. Set the blender to the “puree” or “liquify” setting and blend until smooth.
  3. Once blended, the texture should cling to a spoon and you should be able to run you finger across the spatula making a distinct line.
  4. Transfer the mixture to the ice-cream machine and churn according to instructions. Once finished, the ice-cream will have a soft serve type of texture. Transfer this to a bowl and freeze over night.
  5. To serve, remove from the freezer and let it warm up for about a half hour before trying to scoop it out. Once ready, scoop into bowls and top with toasted nuts of your choice.