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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 97.9
  • Total Fat: 1.5 g
  • Cholesterol: 62.5 mg
  • Sodium: 136.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.1 g

View full nutritional breakdown of Pumpkin Ice Cream calories by ingredient
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Pumpkin Ice Cream

Submitted by: SANDIK8

Introduction

This recipe has half the fat and sugar of most Light Pumpkin Ice Creams. It is also loaded with potassium unlike store bought. If you are worried about cholesteral you can substitute cornstarch for the egg yolks. This recipe has half the fat and sugar of most Light Pumpkin Ice Creams. It is also loaded with potassium unlike store bought. If you are worried about cholesteral you can substitute cornstarch for the egg yolks.
Number of Servings: 14

Ingredients

    Cream Cheese Fat Free softened, 8 oz bar
    Honey, 1 tbsp
    Brown Sugar, .5 cup, packed
    Splenda, 1 cup
    Pumpkin, 15 oz can
    Milk, canned, evaporated, nonfat, 12 fl oz
    Cinnamon, ground, 2 tsp
    Cloves, ground, .5 tsp
    Nutmeg, ground, .5 tsp
    Allspice, .5 tsp
    Egg Yolks beaten, 4 large

Directions

Makes 14 1/2-cup servings.

Cream together cream cheese, honey, brown sugar and splenda. Beat in pumpkin, evaporated milk and spices. Add in beaten egg yolks. Bring to a boil in a sauce pan over medium heat (stirring constantly). Put in ice cream maker (see manufacturer's instructions).

Number of Servings: 14

Recipe submitted by SparkPeople user SANDIK8.






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