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    You are in: Home / Recipes / Pumpkin Ice Cream Recipe
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    Pumpkin Ice Cream

    Pumpkin Ice Cream. Photo by Sue Lau

    1/2 Photos of Pumpkin Ice Cream

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sue Lau's Note:

    Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together ingredients until smooth.
    2. 2
      Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
    3. 3
      When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
    4. 4
      Freeze time is cook time (average machine timing).

    Ratings & Reviews:

    • on September 28, 2009

      35

      This review only gets 3 stars from me because it got so hard in the freezer that we could barely eat it. I loved the flavor and it is like eating frozen pumpkin pie. However, I didn't realize that by leaving in the freezer for several hours it would harden so much - not like normal ice cream (guessing bc of the high content of pumpkin). I have it sitting on the counter right now, thawing it out. I can't even scoop it from the container. Again - the flavor is very good, but if you make it, check it frequently in the freezer so you get the desired consistency.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2010

      55

      yummmm. i used all 1/2 and 1/2 since i had no cream. Next time, I'll cut the sugar down a bit. thanks for posting, I'll definitely make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2010

      55

      Terrific ice cream. I had no half-and-half in the fridge so had to use skim milk instead, but it still tastes delicious. I generally add a half teaspoon of xanthan gum (health food aisle at the grocery store) to all my ice creams before putting them in the machine, and it does wonders for the texture and scoopability. I also always use Splenda instead of sugar with great success. This is a very yummy pumpkin ice cream and will definitely stay in our rotation. Thanks, Sue.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Pumpkin Ice Cream

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 194.9
     
    Calories from Fat 104
    53%
    Total Fat 11.6 g
    17%
    Saturated Fat 7.2 g
    36%
    Cholesterol 40.6 mg
    13%
    Sodium 19.3 mg
    0%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 17.5 g
    70%
    Protein 1.8 g
    3%

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