2 C cashews, soaked 1 1/2 C canned pumpkin pie mix 2 C water 1 T of coconut oil, melted 2 T maple syrup 1 inch chunk of ginger 1 teaspoon of cinnamon 1/4 teaspoon of xanthan gum (optional) 1/2 teaspoon of salt
Directions: 1. Place all ingredients in a high speed blender and blend til smooth. 2. Place in an ice cream maker and follow directions! 3. Once it's done, top with "candied nuts"*.
*pecans or walnuts mix with salt, cinnamon, and maple syrup (if you have time, they're better dehydrated)!
For those who might be wondering if it's necessary, xanthan gum is apparently used in a lot of low-fat ice cream recipes to keep the creamy factor in, while leaving all the actual fatness out...
This recipe was a little higher in fat than I would personally prefer (I wouldn't mix cashews AND coconut oil), but it was modelled after the world's best raw ice cream by Cashewtopia . We tried a bunch of their flavours in DC a couple weeks ago and it changed my raw ice cream world forever. They both used gums and multiple sources of vegan fats, so I thought it was time to up my creaminess game and imitate them. It worked!
Have a great week and Happy Victoria day to all you Commonwealth folk!