https://www.forksoverknives.com/recipes/vegan-desserts/pumpkin-ice-cream/
Love the savory taste, but it freezes so hard that I had to leave it in the fridge instead of the freezer. Might try a different silken tofu, or add banana or soy milk. But wouldn’t mind the same recipe and just leave in the fridge as more of a pudding than ice cream.
INGREDIENTS
- ¼ cup pure maple syrup
- 2 tablespoons finely chopped pitted whole dates
- 1 15-oz. can pumpkin
- 1 14-oz. package firm, light silken-style tofu
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
- In a blender or food processor combine date mixture and the remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl; cover and refrigerate 4 to 24 hours.
- Freeze chilled mixture in a 1½- or 2-quart ice cream maker according to the manufacturer’s directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoopable ice cream.