Vegan Pumpkin Ice Cream Recipe

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Vegan Pumpkin Ice Cream
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Ingredients
8
Count
Nutrition
1264
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1264.38 Kcal (5294 kJ)
Calories from fat 336.17 Kcal
% Daily Value*
Total Fat 37.35g 57%
Sodium 1145.37mg 48%
Potassium 678.31mg 14%
Total Carbs 212.74g 71%
Sugars 204.77g 819%
Dietary Fiber 0.65g 3%
Protein 5.48g 11%
Vitamin C 3.2mg 5%
Iron 2.4mg 14%
Calcium 370.2mg 37%
Amount Per 100 g
Calories 109.76 Kcal (460 kJ)
Calories from fat 29.18 Kcal
% Daily Value*
Total Fat 3.24g 57%
Sodium 99.43mg 48%
Potassium 58.89mg 14%
Total Carbs 18.47g 71%
Sugars 17.78g 819%
Dietary Fiber 0.06g 3%
Protein 0.48g 11%
Vitamin C 0.3mg 5%
Iron 0.2mg 14%
Calcium 32.1mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.3
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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