Pumpkin & Blueberry Ice Cream
1 x Cup Pumpkin Purée
½ x Cup Fresh or Frozen Blueberries
1 x Cup Plain Yogurt (unsweetened, low-fat is best)
Place pumpkin, yogurt, and blueberries into a blender.
You can pulse it a few times if you want some whole
blueberry bits for texture, or blend it until smooth for a
more ice cream-like consistency.
Spoon the blended mixture into silicone muffin cups or pour into a shallow dish and scoop it out later. Place in the freezer for about 3–4 hours or until solid.