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Pumpkin Frozen Yogurt

Pumpkin Frozen Yogurt

Originally made in a Cuisinart ice cream maker
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Servings: 1
Course: Dessert
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

  • 240 gram Almond milk Unsweetened Vanilla 31 calories
  • 170 gram Greek yogurt, non-fat 90 calories
  • 4 tsp equivalent to sugar substitute like splenda
  • 0.25 teaspoon Guar Gum or Xanthan Gum (or both) 1 calories
  • 3 gram Soy lecithin 20 calories

Equipment

  • 1 Ice cream maker

Method
 

  1. If using Guar Gum: Mix half the milk with Guar Gum using a hand mixer. Then add everything else and mix for a couple of minutes.
    If omitting Guar Gum:Mix together the ingredients using a hand mixer on medium speed for a couple of minutes.
  2. If using Guar Gum: Leave in the fridge for an hour to allow Guar Gum to fully work. Then pour into a ready ice cream maker and follow the manufacturer's instructions.
    If  omitting Guar gum:Pour into a ready ice cream maker and follow the manufacturer's instructions.

Notes

Can be made without Guar Gum or Xanthan Gum and Soy lecithin. The final result will be a bit more icy and less soft. 
If you do not have an ice cream maker you can use one of these three options. It will not yield the same result but still be delicious:
  1. Freeze the mixture until semi-frozen in “blender-friendly sizes” and then use a blender to get the right consistency.
  2. Freeze the mixture in a container that you stir every 30 minutes for around 2 hours.
  3. Use ice cream molds
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