Homemade Pumpkin Frozen Yogurt

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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, fewer calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it.

1
Prep Time:
10 mins
Additional Time:
10 hrs 20 mins
Total Time:
10 hrs 30 mins
Servings:
8
Yield:
4 cups

Ingredients

  • 2 cups plain whole milk yogurt

  • 1 cup whipping cream

  • 1 ⅛ cups raw sugar

  • 1 cup pumpkin puree

  • 3 tablespoons brandy

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

  • teaspoon sea salt

Directions

  1. 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.

  2. 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.

Cook's Note:

Make your own pumpkin pie spice by using 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.

Nutrition Facts (per serving)

207 Calories
13g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 207
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 49mg 16%
Sodium 141mg 6%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 3g
Vitamin C 2mg 9%
Calcium 106mg 8%
Iron 1mg 8%
Potassium 183mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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