One bowl 5 ingredient vegan pumpkin frozen yogurt. The perfect fall dessert. Gluten-Free and Refined Sugar Free too.
Hoping all my US readers had a happy Thanksgiving! As I mentioned in my vegan pumpkin pie post, this was my first Thanksgiving at home in 5 years.
Five whole years. Time certainly flies.
And I certainly made the most of it.
I consumed so so so much stuffed that I felt ill afterwards. I completely overdid it.
Way beyond my standard overdoing it. I mean I am always completely food obsessed and am unfortunately used to be in a stuffed state after my meal. I am always able to consume my food significantly faster than my stomach can alert me that it’s reached maximum capacity.
But this Thanksgiving I really out did myself. And I’m not even normally a huge fan of Thanksgiving food. It’s just the stuffing that gets me every time. And I conveniently made sure I was seated closest to the stuffing so I could get helping after helping. I’m not even going to calculate how many servings I had. It was a lot.
I literally needed to isolate myself and lay down for 30-40 minutes after the meal. I was in a serious food coma time out.
Never again. I’m good on stuffing for another 5 years. Thanksgiving food celebrations once every five year seems to be perfectly adequate for me. Clearly I won’t be able to handle anything more frequent than that.
So I hope everyone else enjoyed their meals as well! We had a party of 12 over at my parents house and thankfully for paper plates there wasn’t an obscene amount of dishes to be tended to after dinner.
While it might be a little late in the season to be sharing yet another pumpkin recipe I could not hold back and need to share my latest pumpkin creation with you.
Meet my new favorite vegan pumpkin frozen yogurt. The folks over at So Delicious were kind enough to send me a whole box of their coconut vegan yogurt and as much as I love a bit of yogurt and granola in the morning, I alone could not consume 4 quarts of yogurt for breakfast.
So what could I make with all that coconut yogurt? Pumpkin frozen yogurt seemed like the perfect idea.
Without an ice cream maker I was going for the no churn method – just add all the ingredients to a mixing bowl, whisk until smooth and pop in the freezer. Sure, your ice cream will not be as creamy as anything made in the ice cream maker but for a super low fuss easy to make iced fall treat, I’ll take it.
This pumpkin frozen yogurt only required five key ingredients – pumpkin, coconut yogurt, cinnamon, maple syrup and Grand Marnier.
The Grand Marnier is a nice touch adding in a nice depth of flavor and also helping prevent the ice cream from freezing completely solid. I find adding in a bit of alcohol into no churn desserts helps them maintain a creamier consistency in the freezer.
You just have to balance out the alcohol ratio to everything else. For this batch I added 3 tablespoons of the orange cognac liqueur and I could not taste it at all – I probably could have added 4-5 tablespoons even. For next time.
Although Thanksgiving is over already let the pumpkin desserts still shine – especially this vegan pumpkin frozen yogurt.
- 1 cup pumpkin puree
- 24 ounces vanilla or plain coconut vegan yogurt
- 1 1/2 teaspoons cinnamon
- 1/4 tsp ginger optional
- dash nutmeg optional
- 3 tablespoons Grand Marnier
- 1/3 cup maple syrup
- Combine all ingredient in a bowl. Mix until smooth.
- Place in freezer and mix every 2-3 hours until frozen.
- If you have an ice cream machine, put in ice cream make for 20 minutes or until fully churned.