Calabaza Butter Pecan Ice Cream

Name: Calabaza Butter Pecan Ice Cream
Yield: Serves 6
Ingredients: 1 teaspoon xanthan gum; 1½ cups (250 g) cooked, pureed calabaza, butternut, or other winter squash; ½ cup (120 ml) soy milk; ½ teaspoon ground ginger; 1 cup (240 ml) nondairy milk; 2½ teaspoons arrowroot powder; ½ teaspoon ground allspice; ½ cup (65 g) toasted pumpkin seeds, optional; ½ teaspoon ground cinnamon; ½ cup (50 g) chopped pecans; 2 tablespoons ground cinnamon; 1½ teaspoons ground nutmeg; 1 tablespoon ground ginger; 1½ teaspoons ground allspice; 2½ cups (600 ml) nondairy creamer; ½ cup (120 ml) maple syrup; ½ cup (100 g) brown sugar; ⅓ cup (75 g) vegan margarine; ½ cup (115 g) vegan margarine; ¼ cup (50 g) light brown sugar; ½ teaspoon ground nutmeg; 2 tablespoons agave nectar; ½ teaspoon ground cloves; 1 teaspoon vanilla extract; 1 tablespoon light brown sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Vegan butter pecan and sweet Caribbean pumpkin? You cannot go wrong!

Ingredients

Pumpkin Spice

2 tablespoons ground cinnamon
1 tablespoon ground ginger
1½

ice cream
Gluten-free
Vegan
Caribbean

Method

To make the pumpkin spice, combine the cinnamon, ginger, allspice, nutmeg, and cloves. Store in an airtight jar.
To make thickener 1, mix the sugar and xanthan gum in a small bowl.
To make thickener 2, mix the milk and arrowroot in a small bowl, stirring to dissolve.
To make the ice cream, combine the nondairy creame