Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fat-Free Pumpkin Ice Cream Recipe
    Lost? Site Map

    Fat-Free Pumpkin Ice Cream

    Fat-Free Pumpkin Ice Cream. Photo by Barefoot Caveman

    1/2 Photos of Fat-Free Pumpkin Ice Cream

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Barefoot Caveman's Note:

    I haven't found fat-free pumpkin ice cream on the web yet, so I thought I would share the love. Rich and creamy with holiday goodness, it's hard to believe it's fat-free.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, combine the first 8 dry ingredients. Gradually add 1 cup of the half-and-half and mix well. Stir in the remaining half-and-half and slowly heat over medium heat until it comes barely to a boil. Remove from heat. Whisk egg substitute until lightly beaten. Very gradually whisk 1 cup of the hot mixture into the eggs. Then return all to the pan whisking constantly. Cook and stir over medium heat until mixture reaches 165 degrees.
    2. 2
      Remove from heat and transfer to a metal bowl placed in an ice bath. Stir until cool. Add pumpkin, vanilla, and rum. Mix well.
    3. 3
      Press plastic wrap onto surface of custard to prevent film from forming. Refrigerate for several hours or overnight.
    4. 4
      Fill cylinder of 2 quart ice cream maker and follow manufacturer's instructions. Optional (although this will add traces of fat, but so worth it): Add 2/3 cup graham crackers crumbled into 1/4 inch morsels and 1/3 cup white chocolate chips the last 5 minutes of churning.
    5. 5
      Place in container and allow to firm up in freezer 2-4 hours before serving.
    6. 6
      Note: The nutritional info for fat-free half-and-half is incorrect and throwing off the total fat calculation count. It should calculate to almost zero total fat.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Fat-Free Pumpkin Ice Cream

    Serving Size: 1 (161 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 145.6
     
    Calories from Fat 13
    96%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 4.8 mg
    1%
    Sodium 174.9 mg
    7%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 0.4 g
    1%
    Sugars 21.6 g
    86%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    Splenda granular

    Egg Beaters egg substitute

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites