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Pumpkin Ice Cream

sweet.chef's picture
Ingredients
  Canned pumpkin 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Orange juice 2 Tablespoon
  Vanilla extract 2 Teaspoon
  Chilled whipping cream 1 Cup (16 tbs), whipped
Directions

Mix pumpkin with sugar, spices, orange juice, and vanilla extract.
Fold into whipped cream.
Turn into a refrigerator tray; freeze until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Everyday

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4.126665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1334 Calories from Fat 732

% Daily Value*

Total Fat 81 g125.2%

Saturated Fat 48.7 g243.7%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 14.7 mg0.6%

Total Carbohydrates 145 g48.2%

Dietary Fiber 9.1 g36.3%

Sugars 128.3 g

Protein 8 g16.2%

Vitamin A 764.1% Vitamin C 42.7%

Calcium 9.9% Iron 22.3%

*Based on a 2000 Calorie diet

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Pumpkin Ice Cream Recipe