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  • Writer's pictureThe Rough & Tumble

The Rumbly Tummy HOWL BACK Edition: Jack's Ice Cream

It's release week here in R&T land, which means we are working like dogs, and howling like them, too. We all know that #touringisforthedogs , but we thought that maybe dessert could be, too. So this month on The Rumbly Tummy, we are presenting a recipe that is specially for your furry friends.

photo by Elizabeth Files, Columbiaville, MI

Back when we were just conjuring Howling Back at the Wounded Dog in November in Vermont, digging up old songs and writing new ones, we called our new friend, John Foster, to see if he might get together and play some drums on the tunes. He was more than enthusiastic, and invited Puddle, too. We gathered on a cold snowy night in his New Hampshire home. We met his kind southern-born wife, Becky, and their charming little dog, Jack. It was that night that these songs really took form. It was also that night that our friendship with this little family took hold.

We've returned since to park in their driveway, throw the ball in their backyard, and John even played a few shows with us this spring. It was during that time that Becky introduced our dogs (now with our newest addition, Magpie Mae, in tow) to Jack's favorite treat. Jack's Ice Cream is a great way to cool down those panting pals as the end of summer heat persists.

Below you'll find Becky's recipe. We ended up placing the snack in the girls' kongs and freezing it as needed. Be sure to flip on your dogs favorite tunes, too. Or howl along with them to our new album this Friday!

photo by John Foster

Jack's Ice Cream


1 - 32 oz container of Chobani Non-Fat Plain Greek Yogurt (any brand will do)

1 - 15 oz. can of 100% pure pumpkin-- no preservatives

1/2 c peanut butter (smooth or crunchy)

3 oz bathroom refill cups






1. Mix together in a large bowl until smooth.

2. With a long handled teaspoon, fill the small cups to about 1/2 full. Sometimes I put a surprise in each cup-- a slice of banana, a strawberry, or a blueberry.

3. Put in freezer. The above quantity makes about 30 cups.

Note: These take up about 3 of the door shelves in our freezer. If you don't have that kind of space, cut the above amounts in half. Also, each time I make this, I might change the recipe a little-- based on what I have available. One time, instead of using pumpkin, I used shredded carrots. I have also used blueberry yogurt before (which Jack loved!).


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