Pumpkin Rum Raisin Ice Cream

I just made this - it's yummy!

I used Splenda Blend instead of real brown sugar, and sugar free maple syrup. You can leave out the raisins, too - they really didn't make much difference in the taste.

I did make it in the ice cream maker, but it makes a lot more than my maker can fit, so I would suggest making half or part of it at a time.

from helium.com

Pumpkin, rum and raisin ice cream can be easily made without the help of an ice cream maker. Homemade ice cream is so much healthier and tastier without all the preservatives.


1- 16 ounce can of pumpkin
2 cups of heavy whipping cream
1 cup of half and half
1/2 cup of brown sugar
1/2 cup of pure maple syrup
1/2 cup of raisins
1/4 cup rum or 3 Tablespoons rum extract
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg

Combine all ingredients in a large mixing bowl and beat well with an electric mixer until creamy and well blended. Store in an air tight container in the freezer, let set for 4 hours or until completely frozen. Serves 6

Low carb if you use the substitutions noted above and leave out the raisins. Gluten free if you make sure that the ingredients are safe.


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