Pumpkin Ice Cream
Recipe type: Desserts
Serves: 6-8
  • 3 cups of fat free half and half
  • 2 ounces of Neufchatel cream cheese
  • 2 tablespoons of Truvia (I prefer Truvia to Stevia in this recipe)
  • 2 large eggs
  • 15 ounces of 100% pure pumpkin
  • 3 teaspoons of pumpkin pie spice
  1. If you have an ice cream maker, freeze the cylinder so it will be ready to use once the mixture is ready. You usually need to put the cylinder in the freezer 24 hours before you plan to make your ice cream.
  2. Beat the eggs and Truvia until smooth with a hand mixer. Add the cream cheese and beat until smooth. Add the pumpkin and pumpkin pie spice and beat again until smooth.
  3. In a sauce pan, heat the fat free half and half until it’s just ready to boil. Remove from heat. Gradually whisk the warm mixture into the pumpkin mixture until everything is fully incorporated and smooth. Put in the refrigerator and let set at least 9 hours or overnight.
  4. Pour mixture into your ice cream maker. If you don’t have an ice cream maker, pour the mixture into a freezer safe container. The ice cream may have more of an ice milk texture if you do not have an ice cream maker, but it tastes delicious either way.