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    You are in: Home / Dessert / Pumpkin Cheesecake Ice Cream Recipe
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    Pumpkin Cheesecake Ice Cream

    Average Rating:

    1 Total Reviews

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    • on November 23, 2008

      Had all intentions of making it low sugar/low fat but forgot that I threw out my Slenda so I used real sugar except in Mix 1 where I substituted Spenda Brown Sugar for Slenda White sugar. It's amazing....... thanks, Shelly

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    Nutritional Facts for Pumpkin Cheesecake Ice Cream

    Serving Size: 1 (259 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.9
     
    Calories from Fat 297
    72%
    Total Fat 33.0 g
    50%
    Saturated Fat 19.2 g
    96%
    Cholesterol 359.6 mg
    119%
    Sodium 235.7 mg
    9%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 0.2 g
    0%
    Sugars 6.4 g
    25%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    Splenda granular

    gingerroot

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