A Fit Nurse: pumpkin spice ice cream

Posted by Alyssa Schomaker / Friday, September 20, 2019 / No comments / clean eating fall recipes , clean eating ice cream , fall recipes , ice cream , pumpkin spice ice cream

Dairy-Free Pumpkin Spice Ice Cream

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Pumpkin, spice and everything nice is in this recipe! 
 
Ingredients: 
 
1 and 1/2 cups raw cashews 
1 cup almond milk, unsweetened 
2 tbsp olive oil 
3/4 cup maple syrup 
1/3 cup brown sugar 
1 1/2 tsp pure vanilla extract 
1/4 tsp sea salt 
1 1/2 tsp pumpkin pie spice 
3/4 tsp ground cinnamon 
 
 
Method: 
 
1. Prepare your churning bowl a night before to chill. Also prepare your cashews the night before as well before blending. 
2. Once cashews are soaked, drained, add in the blender together with the rest of the ice cream ingredients and blend till creamy and smooth. Usually it takes 4 minutes to do so. 
3. Add the mixture to the chilled ice cream maker and churn it following the ice cream machine's instructions until chilled. 
4. Transfer to a freezer-safe container and freeze for atleast 6 hours or overnight. 
5. Take it out of the freezer, let it rest to thaw before serving to soften. Yum!! Serve with the roasted pecans on top.

clean eating fall recipes, clean eating ice cream, fall recipes, ice cream, pumpkin spice ice cream