This easy gluten free and vegan pumpkin ice cream is healthy and festive for fall.
In a bowl combine all of the ingredients and whisk well. Refrigerate for at least 1 hour, but you can leave it overnight too.
Pour the refrigerated mixture into your ice cream maker and follow the instructions on the ice cream maker. Allow it to turn for about 30 minutes. If it needs to harden more, return back to the freezer for about 20-30 minutes before serving.