Pumpkin Spice Ice Cream {Gluten Free & Casein Free}

So You Call Yourself A Homeschooler

Last night our family tried our hand at some homemade Pumpkin Spice Ice Cream. We got the recipe from Skinny Taste which is a fabulous resource for those of us who are health conscious when it comes to making wise food choices. Technically it is sherbert but the texture is divine! It truly tastes like frozen pumpkin pie in your mouth – without the crust. I might even add chunks of homemade graham cracker crust into it next time, which I am sure will be later this week! LOL.

For this recipe we used our Cuisinart Ice Cream/Frozen Yogurt maker for this and it worked perfectly!

Just a quick tip, I brewed some coffee in our Keurig this evening after dinner and put a scoop of this inside along with some half and half….all I can say is WOW! It was scrumptious!

 

Pumpkin Sherbet
Recipe used with permission from: Skinnytaste.com
Servings: 5 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 153.1 • Fat: 1.2 g • Protein: 4.1 g • Carb: 31 g • Fiber: 0.7 g • Sugar: 29.1 g
Sodium: 164.7

Ingredients:

  • 2 1/4 cups 1% milk
  • 1/2 cup + 2 tbsp sugar
  • 1 cup pumpkin puree (or canned pumpkin)
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of clove
  • pinch of salt

Directions:

In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.  When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Makes 2 3/4 cups.

 

Want more Pumpkin goodness? Follow my Pumpkin board on Pinterest!

Pumpkin Pumpkin Pumpkin Pinterest Board

Comments

    • Carlie says

      Yes, Sarah, you can. I have actually used both almond AND rice milk for this recipe and it worked out just fine. I did put a little less than it called for when I used the rice milk as it is a bit thinner. However, with the almond milk, we used the exact same amount :) Let me know how it turns out if you try it :)

  1. says

    Thanks for sharing this recipe, Carli. It looks divine and since fall in the south can be very warm, this is a perfect way to mix the heat with the season!
    Savannah recently posted..The PuppyMy Profile

    • Carlie says

      Hi friend! You are welcome :) I hope you enjoy it as much as I do :) It is getting VERY cold here in Germany now, so I will mostly use it in my coffee and under my electric blanket :) LOL!

  2. Jen L. says

    Thanks for the post. I was going to pin it – but since you say it’s all copyrighted and I can’t copy and paste to Pinterest I decided to pin it straight from SkinnyTaste. Thanks again for the yummy recipe link! :)

    • Carlie says

      Thanks for stopping by, Jen :) You can use the Pinterest button directly on my post at the bottom you can use :) I LOVE Skinny Taste, she is an amazing lady! Have a great weekend!