Friday night I kind of invented a low-calorie pumpkin ice cream. I am so proud of myself. It is so delicious. I may have to bring my ice cream freezer home (to my Mom & Dad) & make some for Thanksgiving.
I actually forgot to add 2 T of sugar-free pudding, but it turned out great so I don't think it needed it. Maybe if I made plain vanilla ice cream it would need it but not necessarily for this recipe.
Recipe:
1c Splenda
2c Half & Half
8oz canned pumpkin
cinnamon & nutmeg or pumpkin spice to taste
Whisk together, pour into ice cream freezer, churn for about 20 min, & enjoy.
Nutrition for 1 cup:
Calories 97.5
Fat 0.2g
Sodium 102.2mg
Carbs 15.9g
Fiber 2.2g
Sugars 9.8g
Protein 4.9g
Virginniann1975: http://www.youtube.com/user/virginiann1975
Her ice cream video: http://www.youtube.com/watch?v=KM1rvDHJnmY
The other video I kind of copied from: http://www.youtube.com/watch?v=qFMvuD-7KZE
2 comments:
Wow, pumpkin ice-cream, its very existence tantalises my imagination with the possibilities of an unusual amalgamation of flavour. My first thought was that “this will never work”. A vegetable associating itself with ice cream is a very strange thing, particularly because they move in such different circles and may even live in different universes. Honestly, I was expecting a different response when you tasted the end product, certainly not your very believable affirmations. After that presentation, I am now swayed to thinking that maybe pumpkin ice-cream is a good idea. Humm, how intriguing, I think I have just been persuaded Kristy.
LOL I forgot pumpkin was considered a veggie. Alright! So now my ice cream is even more healthy. Wow. :)
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