Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream Recipe
Photo: Johnny Miller; Styling: Sarah Smart
A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving.

Yield:

Serves 6 (serving size: about 1/2 cup)
Total time: 8 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 8 Minutes
Total: 8 Minutes

Nutritional 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

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

Preparation

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.

Melissa Haskin,

Cooking Light

November 2013
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