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Easy Pumpkin Ice Cream

 
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30

Easy Pumpkin Ice Cream recipe

Yield

12

servings

Prep

10

min

Cook

0

min

Ready

190

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 quart vanilla ice cream
softened
*
½ cup canne pumpkin purée

Directions

In large mixing bowl, combine ice cream and pumpkin pie mix; stir until well blended.

Pour into ice cream maker.

Freeze and top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies.

To make in home freezer, freeze mixture 2 hours.

Beat with mixer or in food processor. Freeze an additional 2 hours or until firm

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 4641% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 16mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 97% Vitamin C 2%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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