Pumpkin IceCream

15 Oct

Pumpkin Icecream


2 1/4 cup canned pumpkin
2 cups half & half cream
1/2 cup dark brown sugar, packed
3 tbsp steviva blend or sweetener to equal 6 tbsp sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves


Place all ingredients, except the cream into a blender and puree until smooth. Add cream, tablespoon or two at a time, and pulse after each addition. Chill for 15 minutes.
Freeze according to ice-cream maker’s instructions.
Makes approx 10 servings. 1/2 cup each.

Nutritional Info

  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 142.3
  • Total Fat: 5.6 g
  • Cholesterol: 17.9 mg
  • Sodium: 24.2 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.9 g

One Response to “Pumpkin IceCream”


  1. Pumpkin Recipes | Fit Chick's Kitchen - October 12, 2015

    […] Pumpkin IceCream […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: