Pumpkin Pie Ice Cream Cup

Ingredients

• 1/4 cup canola or sunflower oil
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon liquid lecithin
• 1/4 teaspoon pumpkin pie spice, or more to taste
• 1 14oz can full fat coconut milk
• 8oz Galaxy Classic Plain Veggie Cream Cheese Alternative
• 1/2 cup canned pumpkin
• 3/4 cup agave nectar
• Graham crackers, for serving, optional (use vegan or gluten-free graham crackers if needed)

Instructions

1. Put the oil, xanthan, lecithin, and spice in a small bowl and whisk until the xanthan is dissolved.
2. Pour the coconut milk into a blender along with the cream cheese alternative, pumpkin, and agave.
3. Blend on high 30 seconds
4. With blender still running on high, slowly pour the oil mixture into the blender
5. Continue to blend until all ingredients are thoroughly blended
6. Set blender container in a refrigerator to cool for 2 hours
7. Pour into ice cream maker and follow manufacturer’s directions
8. Serve immediately or pack into a freezer container and freeze for several hours
9. To serve, scoop ice cream into small bowls and level the tops
10. Top with vegan whipped cream, preferably coconut based
11. Crumble a graham cracker over each one

http://www.godairyfree.org/recipes/pumpkin-pie-ice-cream-cup