Pumpkin Pie Cottage Cheese Ice Cream

I made this High Protein Pumpkin Pie Ice Cream for us protein girlies who need a sweet treat and still want to hit their protein goals. It’s perfectly creamy, has all the sweet, spiced flavor of my healthy pumpkin pie, and you would never guess that’s it’s made from cottage cheese. Plus, all the ingredients combine in a blender with absolutely no fancy equipment required!

A Delicious Pumpkin Pie Ice Cream That Helps You Hit Your Protein Goals

If you’ve been reading the blog for the past year or following along on Instagram, you know I’ve been on a mission to eat more protein. I know so many of you can relate to my struggle, haha! Here’s the thing though, I don’t believe in sacrificing flavor or fun to hit my goals. So, to keep things interesting (and fun!) I’ve been having making delicious high-protein treats like my almond butter protein balls and no-bake protein brownie bites. 

Now, that we’re getting closer and closer to fall I thought it was time to create another high protein ice cream recipe but this time with a little fall flair! Enter this cottage cheese pumpkin pie ice cream! Cold and scoopable, it’s the perfect treat on those “it’s almost fall but it’s still so hot” days when you want all the fall vibes but it’s too hot for a PSL.

this recipe

The best part about this high protein ice cream is that making it doesn’t require any fancy kitchen gadgets. All you need is a high powered blender and a loaf pan and you have everything you need. Blend, freeze, serve is the motto here. The end result is an extra creamy, protein rich dessert that’s perfect for a little after dinner sweet treat or late night snack!

A Quick Overview of Key Ingredients and Helpful Substitutions

• Cottage Cheese: you’ll need 16 ounces of cottage cheese for this recipe. I recommend using whole milk cottage cheese for the richest and creamiest texture that gets you the closest to traditional ice cream. If you need to, you can use a lactose-free cottage cheese!
• Pumpkin Puree: be sure to grab a can of pure pumpkin puree and not pumpkin pie filling for this recipe. Pumpkin pie filling has extra water in it that will make the ice cream less creamy. You could also make homemade pumpkin puree and use it in this recipe!
• Maple Syrup: this adds just the perfect touch of sweetness and the maple flavor works so well with the pumpkin. If you don’t have maple syrup you can swap it for honey if you prefer. 
• Vanilla Extract: pure vanilla extract is a must to add that lovely vanilla flavor! You could also use vanilla bean paste if you have it for even more intense vanilla flavor.
• Pumpkin Pie Spice: a must in any pumpkin pie-flavored recipe! I like to use my homemade pumpkin pie spice, but you can easily find pre-made blends in the spice section of your local grocery store. 
• Gingersnap Cookies: a good ice cream needs a little texture and we’re using gingersnap cookies to add a little crunch and extra sweetness to the ice cream and help mimic that traditional pumpkin pie crust. You can substitute graham crackers if you don’t have gingersnaps!

Ok, Let’s Make Pumpkin Pie Ice Cream!

More Recipes for the Pumpkin Lovers

We’re pumpkin lovers over here at All the Healthy Things so there are plenty of pumpkin recipes for you to make and enjoy! Here are a few reader favorite pumpkin recipes if you need some fresh inspiration!

• High Protein Pumpkin Pie Dip
• Pumpkin Coffee Cake
• The Best Pumpkin Protein Balls
• Pumpkin Chocolate Chip Bread
• Homemade Pumpkin Spice Latte
• Pumpkin Cinnamon Rolls

Want even more? Get all of our pumpkin recipes!

I hope you give this Pumpkin Pie Cottage Cheese Ice Cream a try! It’s sweet, creamy, perfectly spiced, and full of protein! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Photography: Sasha Hooper