Pumpkin Yogurt Ice Cream from Scratch

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A light and tangy frozen pumpkin yogurt dessert is sweetened with honey or maple syrup.

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Ingredients ( Serve 3 ~ 4 )

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Preparation

1. Cut pumpkin in half,  remove seeds. Cut into big chunks and roasted it in oven at 160ºC for 20 minutes.  Scoop out pumpkin flesh with a spoon and freeze it until hard.

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2. Place pumpkin, homemade yogurt, coconut milk and honey in to a food processor, blend it into puree.

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3. Pour pumpkin puree into a big bowl, sealed with the plastic wrap to prevent water vapour. Freeze in the freezer for a while. ( freeze how long depending on temperature of the refrigerator, about 2 to 4 hours ) . Scrap the freezing puree using a fork, put it back again in the freezer until completely frozen, ready to serve.

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Tips

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  • You can use full yogurt or full cream
  • Reduce honey in the recipe if yogurt is brought from supermarket

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2 thoughts on “Pumpkin Yogurt Ice Cream from Scratch

  • Wednesday August 15th, 2018 at 12:35 PM
    Permalink

    冷凍南瓜泥需要退冰再攪拌嗎?

    Reply
    • Thursday August 16th, 2018 at 10:36 PM
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      不用退冰
      要在冷凍的情況下攪拌口感才好
      退冰會讓水份分離
      產生冰渣

      Reply

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