Pumpkin Cheesecake Ice Cream Cook Time: 30 Serving size: ⅔ cup (98g) Calories: 220 Makes 8 servings Ingredients Pumpkin Cheesecake Ice Cream8 ounces low-fat cream cheese, softened1 cup heavy whipping cream½ cup pumpkin puree½ cup Truvia® Sweet Complete® Granulated Sweetener1 teaspoon pure vanilla extract1 teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground ginger¼ teaspoon ground cloves1 cup sugar-free ginger snap cookies, gently crushed Directions Combine cream cheese and Truvia® Sweet Complete® Granulated Sweetener in a large mixing bowl. Beat until completely smooth and creamy, about 3-5 minutes.Add pumpkin puree, vanilla, cinnamon, nutmeg, ginger and cloves. Beat until fully incorporated and set aside.Whip heavy cream until stiff peaks form, about 3-5 minutes. Gently fold whipped cream ⅓ at a time into the pumpkin mixture until fully incorporated. Fold in ⅔ of the crushed gingersnap cookies and transfer mixture to a loaf pan or other freezer-safe container. Top with remaining cookie pieces, and freeze until completely firm, about 6 hours or overnight. Scoop ½ cup of ice cream into a serving glass. Sprinkle with additional cinnamon, and serve. Nutrition Per Serving Calories 220 Total Fat 16g Saturated Fat 10g Trans Fat 0g Cholesterol 50mg Sodium 200mg Total Carbohydrates 21g Daily Fiber 4g Total Sugars 3g Added Sugars 0g Protein 4g Vitamin D 0.6mcg 4%DV Calcium 79mg 6%DV Iron 0.7mg 4%DV Potassium 153mg 4%DV
