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Homemade Pumpkin Ice Cream

Homemade Pumpkin Ice Cream

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 5,347 kcal per serving

Ingredients

  • 4 Cups - Sugar (or Splenda)
  • 2 Cups - Water
  • 1 Can - Pumpkin Puree
  • 1 Tsp - Vanilla Extract
  • ½ Tsps - Cinnamon
  • 1 Tsp - Pumpkin Pie Spice
  • ¼ Tsps - Ground Ginger
  • ¼ Tsps - Ground Nutmeg
  • 2–3 Quart - Fat Free #1$2#1$2
  • Ice Cream Maker

Instructions

  1. Begin by bringing the sugar and water to a rolling boil then set aside to cool.
  2. Mix the pumpkin puree into the water and sugar mixture. I typically whisk this in.
  3. Then, pour this into the ice cream maker compartment of your particular ice cream maker and add in the seasonings and vanilla. Add enough 1/2 and 1/2 to bring the mixture up to the fill line on your maker.
  4. Follow the remaining instructions per your ice cream maker.
  5. Serve topped with cinnamon.

Nutrition

Energy: 5,347 kcal | Total Fat: 87 g | Saturated: 51 g | Trans: 0 g | Cholesterol: 305 mg | Total Carbs: 1,106 g | Fiber: 6 g | Sugars: 1,009 g | Proteins: 68 g | Sodium: 2,374 mg | Polyunsaturated: 4 g | Monounsaturated: 23 g

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