PUMPKIN ICE CREAM RECIPE NO EGGS RECIPES
PUMPKIN PIE ICE CREAM (NO EGG VERSION) RECIPE - FOOD.COM
We love pumpkin pie and this recipe helps us get in just a little bit more! Try making a milkshake with the leftovers- or pack it into a baked pie crust for a special treat!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the canned pumpkin into a colander lined with cheesecloth or a large coffee filter over a bowl. Let it sit for at least 15 minutes to drain off the excess moisture.
- Over medium heat, cook the heavy cream and both sugars until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.
- Beat drained pumpkin & the cream mixture together with an electric mixer until combined. Add the salt and the spices and continue beating on medium-high speed for 3 minutes, scraping sides often.
- Pour mixture into prepared ice cream machine. Process for 20 minutes, or following the manufacturer's recommendations for your machine.
Nutrition Facts : Calories 324.8, FatContent 22.1, SaturatedFatContent 13.8, CholesterolContent 81.5, SodiumContent 221.1, CarbohydrateContent 32.3, FiberContent 0.6, SugarContent 26.5, ProteinContent 2
PUMPKIN ICE CREAM RECIPE | ALLRECIPES
Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 1 - 9x13 inch dish
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 268.6 calories, CarbohydrateContent 36.3 g, CholesterolContent 25.8 mg, FatContent 13.3 g, FiberContent 2.3 g, ProteinContent 3.5 g, SaturatedFatContent 5 g, SodiumContent 213.9 mg, SugarContent 24.6 g
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