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    Frozen Pumpkin Spice Supreme


    Source of Recipe


    Mai

    List of Ingredients




    1 quart vanilla no sugar added ice cream
    1 1/2 cups canned pumpkin
    1 Tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon ginger)
    16 gingersnap cookies

    Recipe



    Soften ice cream at room temperature for 10 minutes. Mix pumpkin and spices until well blended. Spoon into 16 custard cups. Wrap well in plastic wrap. Freeze. Let sit at room temperature for 10 minutes before serving. Serve with a gingersnap cookie.

    Exchanges: 1 carbohydrate exchange (1 starch)
    Total Carbohydrates: 16 grams
    Calories: 80


 

 

 

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