Jump to Recipe·Print Recipe
First, I would like to say a big THANK YOU to everyone for your emails and comments about my cookbook Summer Thyme. I am truly grately for all my readers, food blogging buddies, Dorothy, Cassie, Rachel, Katie and my friends at Mommypage and Vidalia Onions Flavor of Summer that have helped spread the word about Summer Thyme. It means so much and I hope you enjoy this cookbook as much as I have enjoyed creating it.
To continue the celebration of Summer Thyme, I made ice cream! I could eat ice cream all year round, but there is something about ice cream and summer “thyme” that just go hand and hand. Maybe it is the nostaligia of having an ice cream cone on a hot summer day that brings back backyard memories as a child. I now relive those moments through the eyes of my kids as I watch them enjoy their ice cream. Every night they ask for an ice cream cone and won’t give in until I make them one. Eden eats her cone so well. At almost three years old, she has perfected the art of eating an ice cream cone without making a mess. Tyler on the other hand, has it all over. He has the ice cream running done the cone, and it is just a mess. He eventually grabs a spoon and eats it that way. 
I have a weakness for ice cream. There is something about being curled up on the couch after a long day watching one of my favorite shows and enjoying a bowl of frozen yogurt or ice cream. As easy as it is to grab a pint of ice cream from the grocery store or even at the ice cream shop close by, it is just as easy to whip up fun concotions at home. When you make it at home, you can customize it to your taste, and know what exactly what the ingredients are. Usually within thirty minutes you can have perfectly churned soft custard to dive into with a spoon. With an ice cream maker, the consistency usually is soft after the churning is done. To get a harder ice cream, pop it in the freezer for a few hours and when the urge hits for a bowl of your favorite ice cream, it is right there ready to enjoy.
There are many ways to make frozen yogurt and ice cream. Eggs, no eggs. Cream, no cream. For me, I like minimal ingredients and little effort. I’ve played with many recipes, tried many varieties both in an ice cream maker and even the no churn versions. I have created this Lemon Cream Pie Frozen Yogurt that only containers four ingredients, non-fat yogurt, milk, sugar and a package of sugar free pudding mix. Simple, easy, creamy and delicious. Just think of the possibilities you can create with just using a different pudding mix. I have made this with pistachio pudding mix which is another favorite. Note, it is important to use the 1 ounce sugar free packages of pudding mix. I have not made it with the large 3 ounce boxes, so the outcome could be different. Also, I have not tried using chocolate sugar free pudding mix, but I’m thinking that is next on my list with a mix in of crumbled oreos or swirled peanut butter.
To make this, you need an ice cream maker. As the ingredients churn, you will watch before your eyes as it forms into creamy, custard like ice cream. It’s pure magic.
If you don’t have an ice cream maker, guess what? To continue the celebration of Summer Thyme, I am giving one away to one lucky reader so you can make this recipe along with all the other yummy varieties there are. You can check out my Pinterest board Just Ice Cream with some of my favorites I have pinned too.
And if you missed yesterday’s post, check out all the details about my new cookbook Summer Thyme HERE. There is also a fabulous giveaway there for a 6 quart programmable cook and carry slow cooker to enter as well!
To enter the giveaway for this awesome ice cream maker, use the form below. Giveaway open to U.S. residents only (sorry!)
Good luck!
Enter to WIN a CUISINART PURE INDULGENCE 2-QUART AUTOMATIC FROZEN YOGURT, SORBET AND ICE CREAM MAKER and a copy of my cookbook SUMMER THYME!
Lemon Cream Pie Frozen Yogurt
- Yield: 4 servings
Ingredients
- 2 cups vanilla nonfat yogurt
- 1 cup lowfat milk
- 1/2 cup sugar
- 1 ounce package sugar-free lemon pudding mix
- 1/3 cup graham cracker crumbs
Instructions
- In a medium bowl stir yogurt, milk, sugar and pudding mix until creamy.
- Pour into ice cream maker bowl and follow manufacturer’s instructions.
- Five minutes before ice cream is done, pour in graham cracker crumbs.
- Enjoy out of the bowl or cover with plastic wrap or place ice cream in a freezer safe container and place in freezer for a harder ice cream.
Notes
For the best results, make sure the ice cream bowl has been in the freezer for at least 7-8 hours or overnight and your bowl is frozen per manufacturer’s instructions before making ice cream.
