Pumpkin Ice Cream

Name: Pumpkin Ice Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

(1)

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 14

Ingredients

Cream Cheese Fat Free softened, 8 oz barHoney, 1 tbspBrown Sugar, .5 cup, packedSplenda, 1 cupPumpkin, 15 oz canMilk, canned, evaporated, nonfat, 12 fl oz Cinnamon, ground, 2 tspCloves, ground, .5 tspNutmeg, ground, .5 tspAllspice, .5 tspEgg 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.

Servings Per Recipe: 14

Nutritional Info 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

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Member Reviews

SPITFIRE1977
What constitutes a serving,& how much cornstarch am I supposed to use? Thanks - 7/16/11
PETUNIAPIG
This is so good!! I can't believe it is so lo-cal!
Thank you for sharing this recipe - I've been looking for a recipe like this for awhile. - 10/20/08