Monday, October 8, 2012

Pumpkin Yogurt Ice Cream

Well this is the last of my pumpkin recipes as I finished off all the cans my sister brought down until my next shipment ;) But this is a fantastic way to bring in the fall during those last summer hot days & in a healthy way too. This has a nice sweet tang from the Greek yogurt & lovely taste of pumpkin, & of course the addition of cinnamon spice makes it a perfect combination & special treat that you don't have to feel guilty about. This dessert is a light, refreshing, and delicious ice cream-- the husband loved it!
And this is also a super easy method to making ice cream, no ice cream maker needed! I am excited to experiment with all different flavors, the possibilities are endless.

Pumpkin Yogurt Ice Cream: (serves 2-3)
1 cup natural Greek yogurt
1 cup milk
1 cup pumpkin
1/4 - 1/2 cup sugar (adjust to your taste)
1 tsp cinnamon/ pumpkin pie spice
1 tsp vanilla

Combine everything in a blender, mix, and taste to decide if need to add more sugar. Pour into a freezable container. Place in the freezer and stir every hour if possible. The mixture will slowly turn into a creamy frozen delight, when ready 3+ hours, serve & consume. Enjoy!

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