Vegan Pumpkin Spice Frozen Yogurt

Hannah Kaminsky

Vegan Pumpkin Spice Frozen Yogurt

You’ll love our refreshing take on this staple fall flavor.

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Serves: 1
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Makes 1 pint

What you need:

3 cups plain soy yogurt
½ cup light agave nectar
1 teaspoon vanilla extract
1 cup pumpkin purée
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ cup crystallized ginger, finely chopped

What you do:

  1. Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap edges of cheesecloth over yogurt until fully covered, and place strainer or colander over a pot deep enough to catch liquid and keep yogurt from sitting in moisture. Cover pot with plastic wrap and let sit in refrigerator for a minimum of 8 hours.
  2. In a medium bowl, combine strained yogurt, agave, vanilla, pumpkin puree, cinnamon, ground ginger, and allspice. Freeze mixture in an ice cream machine based on manufacturer’s instructions. In 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.
For more vegan pumpkin dessert recipes, read:
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