Pumpkin Pie Ice Cream

• 1 cup unroasted cashews
• 1 cup plain rice milk
• 3/4 cup pumpkin puree
• 2 tablespoons olive oil
• 1 tablespoon organic corn syrup
• 1 tablespoon light molasses
• 1 tablespoon pure vanilla extract
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice (below)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

1. First, boil the cashews in water for about 30 minutes.
2. Drain them and add to the blender.
3. Add all remaining ingredients and blend until completely smooth.
4. Blend for about a minute, then test for creaminess.
5. It should take about 3 minutes total to get it as smooth as possible.
6. Preset your ice cream maker to a hard gelato setting, and pour in ice cream mixture.
7. Once churned, you can eat immediately as a soft serve, but for scoopable results, seal tightly and freeze for about 24 hours.

cashews, rice milk, pumpkin puree, olive oil, corn syrup, light molasses, vanilla, sugar, salt, pumpkin pie spice, cinnamon, ginger, nutmeg, allspice

Taken from www.foodrepublic.com/recipes/pumpkin-pie-ice-cream-recipe/ (may not work)