What do you get when you mix pumpkin puree, oats, and cashews? A delicious autumn treat that can be enjoyed all year round! This pumpkin oat ice cream is easy to make and perfect for a quick snack or dessert. Give it a try today!
3 cups unsweetened oat milk, divided
scant 1/3 cup rolled oats
1/2 cup raw cashews
1-1/4 cups cooked pumpkin
3/4 cup pure maple syrup
2 tsp pumpkin pie spice
1 tsp ground cinnamon
2 tsp pure vanilla extract
pinch of sea salt
How to Prepare
If using an ice cream maker, be sure to put the canister in the freezer the day before. Also, the mixture will need time to chill (3-4 hours) before churning.
In a small saucepan, simmer the oats in 1 cup of milk until the oats are soft. About 8-10 minutes. Then put in a bowl to cool.
In a blender, combine the 2 cups of milk and cashews. Blend on high until smooth.
Add the pumpkin, syrup, spices, vanilla and oatmeal and blend until smooth. Refrigerate until cold or overnight.
Churn the mixture according to the instructions on your ice cream maker. It will be very thick. Scoop into a container, cover and freeze for 3-4 hours.
The ice cream will be very hard if left longer than 4 hours. Allow it to soften 10-15 minutes before scooping.
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