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Creamy, flavorful, fall-flavored vegan ice cream
Use an herbal tea with a flavor profile that will compliment pumpkin. We used pumpkin roobis tea from Trader Joes. You could also use chai tea, cinnamon tea, or black tea for a kick.
Use regulation-sized ice cube trays. We tried making this frozen dessert with our fancy rocks trays and the cubes were just too large to blend correctly.
For lots of our recipes any blender will do, in this case, you need a Vitamix. The combination of power and speed is no match for an all-frozen blend. For this batch we are using the Pro 750 and the 32 oz container.
If you're sharing with kids, add more maple syrup. It's a pretty strong pumpkin flavor without it. Top with more maple syrup, shredded coconut, pecans, or cinnamon chips.
The coconut plays a very mild role in flavor here, but if you're coconut averse, sub a frozen banana for the coconut milk. Just as creamy and shouldn't change the flavor much.