Pumpkin Ice Cream with Spiced Apples

And so it begins.

Yes, yes, I know everyone on every single blog that has to do with anything is posting pumpkin things. Can you blame us? Fall is pretty much the best season: you have crunchy leaves, orange colors, leggings, knit sweaters, boots, and an excuse to have coffee every single morning because "Oh, it's getting crisp outside, I need to warm up" (although in summer I drank iced coffee every morning because "Oh, it's so hot out, I need to cool down." So there's that.)

Basically, fall is amazing and therefore the things associated with fall should be celebrated.

Like pumpkins. Or apples. Or pumpkins and apples. Or pumpkins and apples and healthy ice cream that's lower in fat and sugar than normal ice cream, but still tastes awesome. Yeah, I said it. You can make ice cream without the cream and not have it be a complete and total disaster. You can make ice cream with 2% milk and it will still be creamy, smooth, and fluffy.

How?

Pudding mix.

This is actually an idea I got after I heard (and I'm not sure if this is myth or fact) that ColdStone creamery (which is like Marble Slab ice cream, but in the West) uses pudding mix in their ice cream to stop it from ever truly melting. The pudding makes the consistency creamy and ensures that the ice cream will never melt to a full liquid form; instead, it just becomes pudding-like in texture. I figured that adding pudding mix would make the 2% milk base work out, and it does.

This ice cream, if put into an equation, is pretty much pumpkin+maple+vanilla=deliciousness. Then multiply that deliciousness with some spiced apples and you get deliciousness squared, which obviously is better than just normal deliciousness.

So much deliciousness.  

Pumpkin Ice Cream with Spiced Apples

Serves 4       Serving Size: approximately 3/4c. ice cream and 1/4 of apple topping

Ingredients:

For the ice cream:

• 3c. 2% milk
• 3/4c. pumpkin
• 1/4c. light maple syrup
• 1 tsp cinnamon
• 1/4tsp pumpkin pie spice (can substitute with 1/4t nutmeg)
• 1/2c. sugar OR splenda (I actually like the splenda version more)
• 1 egg yolk
• 1 pkg sugar free vanilla powdered pudding mix (such as Jello brand)

For the apples:

• 2 medium sweet apples (such as gala or honeycrisp), cut into small, bite-sized cubes
• 1/2 tsp cinnamon
• 1/4tsp curry powder (optional, but really does add depth)

Instructions:

1. Combine all "ice cream" ingredients except pudding in a large bowl and beat until very well combined. Place in the fridge for at least 4 hours, or until deeply chilled.
2. Remove from fridge, mix in the pudding for 1 minute. Place in ice cream maker according to manufacturer's instructions. 
3. While ice cream is freezing, preheat a small pan over low heat. Add in apples, and cook, stirring occasionally, for about 5 minutes (until apples are warmed through and slightly soft). Sprinkle curry powder over the top of the apples.
4. To serve, place approximately 3/4c. ice cream into a bowl; top with 1/4 of the apple mixture. Top with whipped cream, if desired. Devour!

Ice cream is best served the day of, but usually will last a few weeks in an airtight container, frozen. I doubt this recipe will have any leftovers, though!

Nutrition Info (with Sugar)

Sodium: 568g

Total Fat: 5g

      Saturated: 2g

      Trans: 0g

Sugar: 36g

Protein: 7g

Calories: 251

Bonus! Vitamin A: 63% Daily Value

Nutrition Info (with Splenda) 

Sodium: 568g

Total Fat: 5g

      Saturated: 2g

      Trans: 0g

Sugar: 24g

Protein: 7g

Calories: 203