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Pumpkin Ice Cream

I warned you all it was coming. My love of pumpkin everything is in full swing. The crispy, fall air has arrived and I am ready to get into full baking mode. My baking has been a little derailed over the past few days due to our power outage, but I hope to get back on track within a few days. In the meantime, I went to the grocery store today to grab some ground meat & ice cream. I pledged to myself only to buy 1 flavor and only 1, until it was gone, or close to it. 😉 I think the only exception might be if we have a non-GF flavor, then maybe we would have a second, GF flavor floating around. Jon quickly pointed out the Edy’s (or Dreyer’s depeding on where you live) Slow Churned Pumpkin Ice Cream. It is a Limited Edition flavor. Edy’s/Dryer’s is one of the companies that will clearly label gluten, so you can just read the label and know if the product is GF or not. I decided that this would be perfect for my fall pumpkin cravings!

After my lunch I sat down with my bowl of Edy’s Slow Churned Pumpkin Ice Cream. WOW! It was amazing! It was like eating a frozen piece of pumpkin pie. The texture was so smooth. The flavor, full of the fall spices like cinnamon, ginger, cloves & nutmeg. It has almost a little spice kick to it in the aftertaste. Definitely Fall worthy and a must have. I think that this could be really good paired with a slice of pumpkin bread (either my traditional pumpkin walnut raisin or pumpkin chocolate chip). Now, the really, really good news. There are only 100 calories and 3 grams of fat per serving (1/2 cup). Now how is that for satisfying??

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