Description

Craving a fall-inspired dessert that’s both indulgent and nutritious? Pumpkin Ice Cream transforms whole milk cottage cheese (or a cream cheese-heavy cream blend) into a creamy, protein-rich frozen treat, infused with pumpkin puree and warm pumpkin pie spice

Ingredients

Scale

Pumpkin Ice Cream uses simple, wholesome ingredients to create a creamy, spiced treat. Here’s what you’ll need for 4-6 servings (about 3-4 cups):

½ cup pumpkin puree: Adds rich pumpkin flavor and natural color.
3 cups cottage cheese (or 8 ounces cream cheese + 1 ½ cups heavy cream): Provides a creamy, protein-rich base (cottage cheese) or a richer, decadent base (cream cheese + heavy cream).
½ cup maple syrup: Offers natural sweetness with a caramel-like note.
1 teaspoon vanilla extract: Enhances flavor with a warm, aromatic depth.
1 teaspoon pumpkin pie spice: Delivers cozy fall flavors (cinnamon, nutmeg, ginger, cloves).

Optional Mix-Ins or Toppings (Add Before Serving or Freezing):

Nuts: ¼ cup chopped pecans or walnuts for crunch.
Graham Cracker Crumble: 2 tablespoons crushed graham crackers for a pie-like vibe.
Chocolate Chips: ¼ cup mini chocolate chips for sweetness.
Caramel Swirl: 2 tablespoons caramel sauce for richness.

Why These Ingredients Matter

Pumpkin Puree: Provides seasonal flavor, fiber, and vitamins.
Cottage Cheese: Delivers a creamy, high-protein base for a healthier option.
Cream Cheese + Heavy Cream: Creates a richer, more indulgent texture (alternative to cottage cheese).
Pumpkin Pie Spice: Infuses the ice cream with warm, autumnal flavors.

Substitutions and Variations

Pumpkin Puree: Use homemade or canned (not pumpkin pie filling); substitute with sweet potato puree for a similar flavor.
Cottage Cheese: Use 4% or whole milk for best results; low-fat works but is less creamy; for vegan, use plant-based yogurt or cashew-based cream cheese with non-dairy milk.
Cream Cheese + Heavy Cream: Swap with coconut cream for a vegan, dairy-free option.
Maple Syrup: Replace with honey, agave nectar, or a sugar-free sweetener like monk fruit syrup.
Pumpkin Pie Spice: Make your own with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and ⅛ teaspoon cloves.
Vegan Option: Use plant-based yogurt or coconut cream and vegan maple syrup; ensure mix-ins are vegan.
Gluten-Free: Naturally gluten-free; ensure mix-ins like graham crackers are gluten-free.
Flavor Variations:
- Pumpkin Cheesecake Ice Cream: Use the cream cheese + heavy cream option and add 2 tablespoons crushed graham crackers.
- Pumpkin Pecan Crunch: Mix in ¼ cup chopped pecans and a pinch of sea salt.
- Pumpkin Chai: Add ½ teaspoon chai spice blend for extra warmth.
- Pumpkin Chocolate Swirl: Swirl in 2 tablespoons melted dark chocolate before freezing.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ½ cup pumpkin puree, 3 cups cottage cheese (or 8 ounces cream cheese + 1 ½ cups heavy cream), ½ cup maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice.
Ensure cottage cheese or cream cheese is at room temperature for smoother blending.

Tip: Use whole milk cottage cheese for a creamy, protein-packed texture; cream cheese + heavy cream yields a richer result.

Step 2: Blend Ingredients

In a blender, combine ½ cup pumpkin puree, 3 cups cottage cheese (or 8 ounces cream cheese + 1 ½ cups heavy cream), ½ cup maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice.
Blend for 30-60 seconds, or until completely smooth and creamy, scraping down the sides if needed.

Tip: Blend thoroughly to eliminate cottage cheese curds or cream cheese lumps for a silky texture.

Step 3: Freeze (Choose Method)

Ninja Creami Method

Pour the blended mixture into a Ninja Creami pint container.
Cover with an airtight lid and freeze for 8-12 hours, or until solid.
When ready to serve, process in the Ninja Creami using the “Ice Cream” setting.
Add optional mix-ins (e.g., pecans, graham cracker crumble) during a second spin or stir in manually.
Scoop into bowls or cones (about ½–¾ cup per serving) and serve immediately.

Tip: Ensure the mixture is frozen solid for the best Ninja Creami texture; add 1-2 tablespoons milk if too crumbly after processing.

Blender Method

Pour the blended mixture into ice cube trays (about 2-3 standard trays).
Freeze for 4-6 hours, or until solid.
When ready to serve, pop the ice cream cubes into a blender and blend until smooth, adding 1-2 tablespoons milk or extra pumpkin puree as needed to achieve a creamy consistency.
Stir in optional mix-ins (e.g., chocolate chips, nuts) or sprinkle on top.
Scoop into bowls or cones (about ½–¾ cup per serving) and serve immediately.

Tip: Blend cubes in small batches for easier processing; use a high-powered blender for the smoothest result.

Step 4: Serve

Garnish with optional toppings like chopped pecans, graham cracker crumble, or a drizzle of caramel.
Serve immediately for the best texture and flavor.

Tip: If the ice cream is too hard, let it soften for 5-10 minutes at room temperature before scooping.