Hannah Kaminsky
Dairy-Free Pumpkin Spice Frozen Yogurt
You’ll love our refreshing take on this staple fall flavor.
September 28, 2024
Frozen yogurt made in your very own kitchen? Yes, you can! And this one by legendary cookbook author Hannah Kaminsky infuses all of the best flavors of fall.
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:
- 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.
- 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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