Vegan Pumpkin Ice Cream - cooking recipe

Ingredients

1/4 cup soy creamer
2 tablespoons arrowroot powder
1 3/4 cups soy creamer
1 cup soy milk
3/4 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice

Preparation

Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.