Vegan Pumpkin Ice Cream

Ingredients

• 2 tablespoons arrowroot powder 
• 0.8 cup brown sugar 
• 1.5 teaspoons pumpkin pie spice 
• 1 cup pumpkin puree 
• 1.8 cups non-dairy creamer like mimiccreme 
• 1 cup soy milk 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Mix 1/4 cup soy creamer with arrowroot and set aside.
2. 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.
3. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
4. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.