Pumpkin Pie Ice Cream Recipe Video
Summary
Ingredients
| Pumpkin | 15 Ounce (Price Chopper 100% pure pumpkin) | |
| Fat free sweetened condensed milk | 14 Ounce | |
| Light whipped topping | 8 Ounce, frozen | |
| Cinnamon | 1 1⁄2 Tablespoon | |
| Vanilla | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 362 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 12.5 mg4.2%
Sodium 101.9 mg4.2%
Total Carbohydrates 77 g25.8%
Dietary Fiber 3.5 g14.1%
Sugars 63.8 g
Protein 9 g17.6%
Vitamin A 162.4% Vitamin C 16.3%
Calcium 32.9% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
1. Thaw the whipped topping.
MAKING
2. In a bowl, combine pumpkin, sweetened condensed milk, and whipped topping.
3. Add cinnamon, and vanilla. Fold to incorporate all the ingredients together.
4. Into a freezer friendly airtight container, transfer the mixture. Pop it in freezer overnight.
SERVING
5. Serve pumpkin pie ice cream with your choice of topping.
TIPS
You can also serve ice cream with caramel syrup.
Prepare phyllo dough bowls, and serve ice cream in it, to add a little fancy to your Thanksgiving table.
To prepare phyllo cups, all you need to do is just preheat oven to 375 degree. Grease a muffin tray, cut phyllo and lay them gently into the tins. Lay several layers. Baste lightly with canola oil, and bake for 5-7 minutes or until lightly browned.
Chef
