“My own recipe for delicious pumpkin frozen yogurt using my favorite formula of 2 cups yogurt, 1 cup whipping cream. Just creamy enough to suit our taste, less calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it.” - by STARFLOWER
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition
Amount Per Serving (8 total)
- Calories
- 207 cal
- 10%
- Fat
- 13.1 g
- 20%
- Carbs
- 15.8 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This frozen yogurt was delicious! We used 2% Greek yogurt so it would be extra rich and creamy with a nice tang. We didn't have any brandy so we used bourbon instead. It was best right out of the ice ..." See morecream maker when it was a soft serve consistency. It was so fluffy and creamy! We love making ice cream but this was way easier and a bit healthier ... well at least it was before I mixed a piece of red velvet cake into it, ha! Thanks for this recipe :)"
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