Pumpkin Cheesecake Fro Yo aka Crack

Patience while it churns.

Go ahead and judge.  I might
make a hot water bath in
the sink to lick the frozen bowl. 

"Oh hey, is that fro yo in your hair?"  Why yes, maybe I was licking the bowl, beaters, and spoon over the sink...  I am truly not sure how this took so long for me to decide to create, since I've had this ice cream maker for 6 months now, but alas.  It was truly worth the wait.  My only complaint, if I had to make one, is that the cream cheese is clumpy because of my impatience to wait for it to warm to room temp.  But really, not a bad day if lumps of cream cheese in fro yo is your biggest complaint...

Ingredients:
1 block reduced fat cream cheese warmed to room temp
1 C fat free plain greek yogurt
1 C pumpkin puree
1 can sweetened condensed milk
1 T pumpkin pie spice

Directions:
1. Mix everything.
2. Follow ice cream bowl instructions.  (ie: set up everything and turn it on stir setting before adding batter, and wait until it starts clicking.)

3. Save the majority in a container.
4.  Eat a little in a bowl, though you might need a straw when it's fresh.
5.  Lick the mixing bowl and spoons.  (Be careful your tongue doesn't freeze to the sides. I suggest a sink bath.) 

It's soupy and delicious
out of the ice cream maker.