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Pumpkin Pie Ice Cream

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 8 mins
Total time 8 mins
Yield Serves 6 (serving size: about 1/2 cup)
A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving.

Ingredients

  • 1/2 cup animal crackers
  • 3 cups vanilla low-fat ice cream
  • 1/4 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 236
  • fat 6.9 g
  • satfat 3.4 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 5.2 g
  • carbohydrate 38.5 g
  • fiber 0.9 g
  • cholesterol 21 mg
  • iron 0.8 mg
  • sodium 151 mg
  • calcium 139 mg

How to Make It

  1. Break animal crackers into pieces. Place crackers and next 4 ingredients (through ginger) in a large bowl; gently mash with a potato masher until just combined. Spoon 1/2 cup ice cream mixture into each of 6 glasses or dessert bowls; top each serving with 1 tablespoon whipped topping.