Fat-Free Pumpkin Ice Cream Recipe

Name: Fat-Free Pumpkin Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup packed dark brown sugar; 1/2 cup Splenda granular; 3 tablespoons cornstarch; 1/8 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 4 cups fat-free half-and-half; 1/2 cup Egg Beaters egg substitute; 1 (15 ounce) can pumpkin puree; 2 teaspoons vanilla; 1 teaspoon spiced rum

Servings: persons

3/4 cup packed dark brown sugar
1/2 cup Splenda granular
3 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 cups fat-free half-and-half
1/2 cup Egg Beaters egg substitute
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla
1 teaspoon spiced rum

1
In a large saucepan, combine the first 8 dry ingredients. Gradually add 1 cup of the half-and-half and mix well. Stir in the remaining half-and-half and slowly heat over medium heat until it comes barely to a boil. Remove from heat. Whisk egg substitute until lightly beaten. Very gradually whisk 1 cup of the hot mixture into the eggs. Then return all to the pan whisking constantly. Cook and stir over medium heat until mixture reaches 165 degrees.
2
Remove from heat and transfer to a metal bowl placed in an ice bath. Stir until cool. Add pumpkin, vanilla, and rum. Mix well.
3
Press plastic wrap onto surface of custard to prevent film from forming. Refrigerate for several hours or overnight.
4
Fill cylinder of 2 quart ice cream maker and follow manufacturer's instructions. Optional (although this will add traces of fat, but so worth it): Add 2/3 cup graham crackers crumbled into 1/4 inch morsels and 1/3 cup white chocolate chips the last 5 minutes of churning.
5
Place in container and allow to firm up in freezer 2-4 hours before serving.
6
Note: The nutritional info for fat-free half-and-half is incorrect and throwing off the total fat calculation count. It should calculate to almost zero total fat.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup packed dark brown sugar, 1/2 cup Splenda granular, 3 tablespoons cornstarch, 1/8 teaspoon salt, and more.

Yes, Fat-Free Pumpkin Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Fat-Free Pumpkin Ice Cream

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