Ice cream is always a winner.
- 1 cup unsweetened almond milk
- 2 stevia packets
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp xanthan gum
- 1/4 cup unsweetened almond milk
- 1/4 cup pumpkin puree
Mix the 1 cup of almond milk, stevia packets, vanilla extract, and pumpkin pie spice. Pour this into ice cube trays and allow it to fully freeze; it’ll take around 1.5-2 hours. When you’re ready to have ice cream, place the ice cubes in a blender with the xanthan gum, 1/4 cup more almond milk, and 1/4 cup pumpkin puree. Blenddddddd. Stay patient with this; the longer you blend it, the thicker it gets. Eventually it hits a point where you just KNOW it’s done – the thickness becomes perfect.
I topped my bowl with a 1-minute cupcake, raw cacao nibs, and unsweetened coconut shreds.
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