Pumpkin Spice Frozen Yogurt
A seasonal variation to the delicious frozen soy yogurt.
Makes 1 pint
What You Need:
- 3 cups plain soy yogurt
- 1/2 cup light agave nectar
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 cup crystallized ginger, finely chopped
What You Do:
- Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours.
- In a medium bowl, combine the strained yogurt, agave, vanilla, pumpkin puree, cinnamon, ground ginger, and allspice. Freeze mixture in an ice cream machine based on the manufacturer's instructions. In the final 5 minutes of freezing, add crystallized ginger. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.
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