Fat Free Pumpkin Ice Cream Recipes

HEALTHY PUMPKIN ICE CREAM

Steps:

• In a large blender (I used my Vitamix), add the evaporated milk, cream cheese, pumpkin puree, maple syrup, molasses, vanilla extract, stevia extract, and maple flavor. Blend until smooth.
• While blending, add the whey protein powder and pumpkin pie spice.
• Follow your ice cream maker's instructions to churn. Transfer the mixture into a freezer-safe container and freeze for ~3-5 hours, or until it's the consistency you prefer. Serve and enjoy!

HOMEMADE PUMPKIN ICE CREAM

Steps:

• In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

PUMPKIN ICE CREAM

Steps:

• In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.

FAT-FREE PUMPKIN ICE CREAM

Steps:

• 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.
• Remove from heat and transfer to a metal bowl placed in an ice bath. Stir until cool. Add pumpkin, vanilla, and rum. Mix well.
• Press plastic wrap onto surface of custard to prevent film from forming. Refrigerate for several hours or overnight.
• 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.
• Place in container and allow to firm up in freezer 2-4 hours before serving.
• 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.

SUGAR FREE FAT FREE PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a large bowl mix egg whites, splenda & salt.
• Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
• Mix til well blended. (I use a whisk).
• Add FF Evap Milk. Blend well.
• Pour into unbaked pie shell.
• Bake at 425 for 15 minutes
• Reduce heat to 350 & bake for an additional 35 minutes.