While I’m in love with my new ice-cream maker, I also realize that it’s dangerous thing, given how easy it is to make any kind of ice cream. The salted caramel ice-cream disappeared at an alarmingly high rate from my freezer and I knew that I couldn’t keep making ice creams that were full of heavy cream and sugar, which made them so delicious and decadent in the first place. So I thought – why not try making a frozen yogurt? I decided to try this pumpkin frozen yogurt. It’s great, relatively low fat since the small amount of brown sugar is the only fat in this recipe. However, the downside to making a low-fat ice cream is that it freezes so hard and turns into stone if you leave it in the freezer for more than a few hours. My suggestion would be to serve it as soon as it comes out from the ice-cream maker, or to thaw it for a few hours if it has been in the freezer for a few days.
The recipe itself takes only 5 minutes to prep, and requires 20-25 minutes of churning in the ice-cream maker, so you can have a quick dessert on your hands, especially if you’re throwing a dinner party and are looking for a light dessert!
Ingredients (makes 4-6 servings)
- 2 cups pumpkin puree
- 1 and 3/4 cups Greek yogurt
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Place all ingredients in a medium-sized bowl and stir until combined. Taste the mixture and add more sugar if you so desire. I was going for an end product which would not be too sweet.
- Place mixture in an ice cream maker and let churn for 20 minutes, or until cold and creamy. Serve immediately or place in the freezer for another hour if a firmer texture is desired. If you don’t have an ice cream maker, you can place in the freezer for 2 to 3 hours, stirring every 30 minutes.
- Sprinkle graham cracker crumbs on top while serving, if desired!