Pumpkin Yogurt Ice Cream from Scratch


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


Ingredients ( Serve 3 ~ 4 )



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.


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


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.



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



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