Brown Sugar and Apple Frozen Yogurt


I was a little hesitant about using apples in frozen yogurt. I mean, I’ve tried adding diced apples or apple butter to my Greek yogurt in the past, and it just didn’t work. The tart creamy yogurt combined with crisp bites of apple or mellow flavor of apple butter just didn’t do it for me.

I think I need to reconsider my position on apples + Greek yogurt. Because I can’t get over the brown sugar and apple frozen yogurt I made the other evening. The brown sugar frozen yogurt is sweet and tart and studded with sauteed apples, making for a delicious fall dessert, especially on warmer evenings like the ones we’ve had this week. Plus, it turned a pretty pale pink color from the apple skins.

Sure, frozen yogurt takes a bit more time to prepare than ice cream. But most of that involves waiting for yogurt to strain, rather than actively working. And the final product is more than worth it.


Brown Sugar and Apple Frozen Yogurt

Prep Time: 7 hours

Cook Time: 45 minutes

Yield: 3 cups

Brown Sugar and Apple Frozen Yogurt

The sweet sauteed apples go perfectly with this brown sugar frozen yogurt. The yogurt may get a little icy during processing. You can remedy this by using full-fat yogurt instead of low-fat. Or, if you'd like, you can add a few tablespoons of heavy cream to make the texture even smoother and creamier. I chose to just use the low-fat yogurt...I still like the texture, and it is a little healthier that way!


  • 32 ounces plain or vanilla low-fat yogurt
  • 4 small apples
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. Line a strainer with cheesecloth, and place the strainer in a large mixing bowl. Pour the yogurt into the cheesecloth, cover and refrigerate for 6-8 hours. Discard the liquid that accumulates in the bowl and measure out two cups of the strained and thickened yogurt.
  2. Dice the apples and combine with 1/3 cup brown sugar, the cinnamon and the nutmeg in a small saucepan. Heat over medium-low. A sort of syrup will form in the pan from the brown sugar and apple juice. Cook, stirring occasionally, until the apples are softened and the syrup is reduced by approximately half. Cover and refrigerate until needed.
  3. Combine the yogurt and 2/3 cup brown sugar in your ice cream maker, and process according to your ice cream maker's instructions. After 10 - 15 minutes, add the apples. Freeze any uneaten frozen yogurt in a freezer-safe, airtight container.

Pumpkin Pie Ice Cream


A funny thing happened when I made this ice cream. I first made it when my parents were in town last weekend. They loved it. Dan loved it. I loved it.

{Minus the grainy texture that came from crushing the graham crackers into too small of pieces. Don’t do that.}

It was too dark to take photos the night that I made it, so I figured I would take them the next day when it was light out.

And then we were gone all day and it was dark again by the time I had a chance to photograph it. “Tomorrow morning,” I told myself.

But by then…it was gone. There wasn’t a single scoop left.

So I had to make it again, this time with bigger graham cracker pieces. All so I could get a decent photo.


As you can imagine, Dan and I were bummed that we’d have to eat more pumpkin pie ice cream.

Pumpkin Pie Ice Cream

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Yield: 1 1/2 packed quarts

Pumpkin Pie Ice Cream

This ice cream is the perfect ending for any autumn meal, even for Thanksgiving dinner. Be careful not to crush the graham crackers into too small of pieces. It will still taste delicious, but the texture will be grainy instead of creamy.

If you don't have pumpkin pie filling, you can use 1 cup pumpkin puree + 2 teaspoons ground cinnamon + 1/4 teaspoon ground cloves + 1/2 teaspoon ground nutmeg + 1/4 teaspoon ground allspice.


  • 1 cup pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1 3/4 cup heavy cream
  • 1 1/4 cup low-fat milk
  • 4 graham crackers, broken into 1/2" pieces


  1. Combine the pumpkin, sugar, cream and milk in a small saucepan over low heat. Heat through, stirring until the sugar is dissolved and everything is well mixed. Allow to cool for 15 minutes before transferring to the refrigerator to cool completely {at least one hour}.
  2. Process according to your ice cream maker's instructions. Five minutes before the ice cream is done, add the graham cracker pieces. Freeze any uneaten ice cream in a freezer-safe, airtight container.