Vegan Pumpkin Ice Cream

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

Directions

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.