Okay, so clearly I’m on a pumpkin cheesecake kick. I tried to space out posting this fro yo from the pudding, but just couldn’t wait any longer than a week to share such a delicious recipe with you!
And yes, this is the same pumpkin from those photos. I have to get another fall photography prop… and make more homemade pumpkin puree.
If you’re anything like me, you’ve been stalking other peoples’ “pumpkin pinboards” on Pinterest… only to become completely overwhelmed with the
ludicrous awesome number of pumpkin recipes you want to make rightthissecond. I’ve been making a concerted effort to pin only the recipes I’m really smitten with, and this Pumpkin Cheesecake Ice Cream was instantaneously one of those recipes.
I played around with Shawn’s recipe to come up with my own version, and was perfectly happy with the result. In place of full-fat cream cheese, sour cream, and heavy cream, I used neufchatel, Greek yogurt, and skim milk, respectively. I also cut out half of the sugar and added some maple syrup for a kick of full-bodied sweetness.
Like most homemade frozen yogurts, this one freezes pretty hard, so once it’s fully frozen you’ll want to take it out of the freezer about 15-20 minutes prior to scooping and eating. Ideally, you’ll share this frozen yogurt with friends or family and polish it off the day you make it!
That shouldn’t be a feat that’s too difficult to accomplish ;).
Pumpkin Cheesecake Frozen Yogurt
Prep Time: 10 minutes
Cook Time: 0 minutes
Keywords: dessert cream cheese pumpkin greek yogurt Thanksgiving Halloween frozen yogurt fall
Ingredients (6 servings)
- 8 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
- 1 cup pumpkin puree
- 1 cup 2% plain Greek yogurt
- 1/3 cup unrefined sugar, such as evaporated cane juice
- 1/2 cup skim milk
- 1/4 cup pure maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon (or an additional 1 tsp of pumpkin pie spice… I ran out!)
- pinch of salt
In a large mixing bowl, combine the softened neufchatel, pumpkin puree, Greek yogurt, and sugar. Using an electric mixer, beat mixture until smooth and well-combined.
Add in the milk, maple syrup, pumpkin pie spice, cinnamon, and salt. Beat until smooth and combined.
Pour mixture into your ice cream maker and churn according to manufacturer’s instructions.
Spoon frozen yogurt into a freezer-safe air-tight container and freeze until desired consistency is reached.
Once fully frozen, take out of the freezer 15-20 minutes prior to eating for easier scooping.
Nutritional Information Per Serving:
220.6 calories, 9.8 grams fat, 6.1 grams saturated fat, 1.7 grams fiber, 22.6 grams sugars, 8.3 grams protein