Pumpkin Ice Cream

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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

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.

Minutes to Prepare: 15

Minutes to Cook: 10

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.