Pumpkin Cheesecake Ice Cream

This slightly sweet and slightly tangy ice cream will be your new seasonal favorite ice cream. Made with Chobani creamer and yogurt it’s a guilt free indulgence.

Prep time: 10 minutes

Chill time: overnight

2 cups Chobani Pumpkin Spice Coffee Creamer

1/2 cup canned pumpkin

1 (8-oz.) block cream cheese, softened

3/4 teaspoon pumpkin pie spice

2 individual cups Chobani Pumpkin Spice or Honey Vanilla Greek Yogurt

     (or 1 individual cup of each)

Puree creamer, pumpkin, cream cheese and pumpkin pie spice in a blender or with a stick blender. Add yogurt until and process until blended. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s directions. Transfer to a freezer safe container and freeze until ready to serve.  

Note: This ice cream is best if left on the counter for 10 to 15 minutes to soften before serving.