Skinny Pumpkin Ice Cream


So apparently I started celebrating fall too soon…this week has been early 90 every day. UGH! Lou seems to like it though. What’s a girl to do to but pull out her ice cream maker and go to town!  The local ice cream shop, Amy’s, has the most amazing Mexican Vanilla ever. They also make some mean Kahula ice cream (yes, it’s alcoholic) and a fun seasonal favorite, pumpkin pie.

This is a low-cal, low-guilt version that tastes just like pumpkin when it gets a little melty.


1 can (15 oz.) pumpkin

1 3/4 cup of skim milk

1/3 cup sugar

1/3 cup of Splenda

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground allspice


  1. In a medium bowl, mix all ingredients. Whisk if seasoning is not fully incorporating.
  2. Put mixture into the ice cream maker and freeze per instructions (about 10-15 minutes).
  3. Once complete eat immediately plain, add graham crackers and chocolate or freeze in an air tight glass container.

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