So creamy yet light and dotted with chocolate chips AND cookie dough... it's true.
You'll be thrilled when you see how easy this is. I'm talking five ingredients. And more excited when you eat it! The pumpkin flavor is soft here--which helps those who are apprehensive about it (yes, they exist, and some live in my house!). And really, can you ever go wrong with adding cookie dough and chocolate chips?
Notes: Greek yogurt is full-fat.
NO CHURN PUMPKIN CHOCOLATE CHIP
COOKIE DOUGH FROZEN YOGURT
Ingredients: 1 cup pumpkin puree, 1 1/2 cups Greek yogurt, one 14 oz. can sweetened condensed milk, 1 tsp. ground cinnamon, 1/3 cup chocolate chips, and 1/3 cup cookie dough pieces.
1. Add pumpkin puree, Greek yogurt, and sweetened condensed milk to a bowl (or to the bowl of your freestanding mixer) and beat on medium speed for 30 seconds. 2. Pour the mixture into a freezer-safe bowl and sprinkle the top with the chocolate chips- do not stir them in at this point. Cover and freeze for 1 hour.
3. Remove from the freezer, add the cookie dough, and fold it in, along with the chocolate chips. Cover and freeze for at least 4 hours before serving. TIPS
1. If you don't have frozen bits of cookie dough, feel free to buy the premade dough at the store. Otherwise, the next time you make chocolate chip cookies, remove 1/3 cup to save for this recipe, freezing in a zip bag until you need it.
2. For a dairy-free version, swap the yogurt for an equal amount of plain coconut milk yogurt and the sweetened condensed milk for two mashed bananas. Add 1/4 cup agave nectar to the mixture to sweeten it.