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

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

Caribbean
Gluten-free
Vegan
ice cream

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

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Ingredients

Pumpkin Spice

Method

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