Spiced Pumpkin & Maple Ice Cream

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I have to admit, I have never been a fan of pumpkin.  I'm sure you are looking at your screen with a look of shock:  wide eyes and eyebrows high.  At those pumpkin-carving block parties, I always used to think this girl was crazy for eating the pumpkin innards and seeds.  I used to think my friend was weird for buying cans and cans of pumpkin "before the season is over."  Even when I was browsing FoodGawker I was always wondering, "What is everyone's obsession with pumpkin?"

Well, in case you were starting to think I was some weird freak of nature, I would like to say that I've come around to the pumpkin flavor.  I don't love it, but I've come around to it.  There are a whole bunch of things I don't like, but other people will just die for...  like cheesecake, flan, creme brulee, oatmeal, jello, whipped cream, cream cheese, and in this season's case, pumpkin pie!

Okay, now I'm sure you're are looking at your screen wondering if you are reading this correctly.  Well, yeah, you are...  but before you think I'm even more weird, I'll just give you the recipe...


Spiced Pumpkin and Maple Ice Cream:  [fat free*, high protein]
(makes ~5 cups)
Wet:
    one 12oz can Evaporated Fat Free Milk (fortified with vitamin D)
    8oz Fat Free Cream Cheese

    246g (1 cup) 100% Pure Pumpkin, canned

    42g (2 tbs) Molasses
    28g (2 tbs) Coconut Oil, soft*

    14g (2 tsp) Pure Maple Syrup

    1 tsp Vanilla Extract
    1/2 tsp Maple Flavor
    10 drops Lemon Extract
    3/4 tsp Stevia Extract
Dry:
    60g (3/4 cup) Whey Protein Concentrate
    52g (1/4 cup + 2 tbs) Dried Nonfat Milk
    48g (1/4 cup) Sucanat
    1+1/2 tsp Cinnamon
    1/16 Nutmeg (I put just a tiny pinch, maybe it was even 1/32 tsp)
    1/8 tsp Salt

Directions:
1.  In a large mixing bowl (or very large blender), add the wet ingredients and mix well
2.  Add the dry ingredients and mix again until combined
3.  Refrigerate the mixture for 3 hours or overnight (preferably overnight)
4.  Follow your ice cream maker's instructions to churn (I let mine run for 20 minutes, but it was more like a soft serve so I put the mixture into a freezer-safe container and froze it overnight)
5.  When ready to serve, take the ice cream out of the freezer and let sit at room temp for 30 minutes to soften up, and then... DIG IN!

*After refrigerating the mixture overnight the coconut oil rose to the surface.  Even after being mixed in the ice cream maker for 20 minutes, it was left in little chunks (that is what those little white spots are over the scoops).  You can certainly omit the coconut oil as it didn't spread or add anything to the ice cream.  I just kept it in the recipe because fat provides satiety while also making the ice cream more nutritionally "balanced," just in case any of you folks would want to add it too.

This ice cream was so good!  In my first bite, I thought, "Oh, no!  Wayyy too much flavor!"  And then I looked back at the ice cream, grinned, and scooped myself another big bite.  Dang, that is some good stuff right there!

Is there even such a thing as too much flavor??

So if you like gingersnaps and spicy things like Mexican hot chocolate, this is the ice cream for you.  And if you like healthy and tasty, fat free desserts, then this is definitely for you too!

Here are the nutrition facts for one serving (1 cup) without the coconut oil:

Can you believe it?  Well, please do, because I double-checked this label...  I couldn't believe my eyes!  Plenty of vitamin A and calcium, 2g of fiber, 25g of protein -- you can't find any of that in any store-bought tub.

Tip:  If you want to absorb the vitamin A, keep the coconut oil in the recipe (or maybe use canola oil) - read the nutrient guide on the bottom of my Nutrition Page.

I'm still in shock... a creamy ice cream without all the cream, whole milk, half and half, butter and partially hydrogenated oils?  Yes, it is possible.