I don’t know about you but I could eat ice cream every single day of the week, even on our coldest Minnesota days. I restrain from doing so but now that I have this recipe in my pocket it is much more tempting. It’s simple to throw together with ingredients that I almost always have on hand. It’s a cool, creamy, seasonal treat that’s healthy to boot. Plus, it’s really fun to give a big bowl full to your toddler and watch him go at it (while still knowing it’s good for him). Warning: you are about to be bombarded with silly, goofy pictures of my little man!
Now, I don’t want to fool you all….the real deal pumpkin ice cream is much better to my taste buds but this is much better for my waistline.
4 Ingredient Pumpkin Frozen Yogurt
recipe from The Family Kitchen
1 cup nonfat vanilla yogurt
1 cup pumpkin puree
1 tablespoon granulated sugar (I used Splenda)
1 teaspoon pumpkin pie spice
Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.