Description
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!
Ingredients
- 16oz whole milk cottage cheese
- 3/4 cup pumpkin puree
- 3 tablespoons maple syrup, plus more to taste
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 8 gingersnap cookies, crushed (plus more for the top)
Instructions
- Add all of the ingredients, except the graham crackers, to a high-powered blender. Blend, on high, until silky smooth and creamy. There should be no lumps or curds in the mixture.
- Transfer the ice cream mixture to a loaf pan and stir in the crushed gingersnap cookies. Top the ice cream with a bit more of the crushed cookies.
- Cover and transfer the loaf pan to the freezer to freeze for 3-4 hours until set.
- Remove the ice cream from the freezer 20 to 30 minutes before scooping and serving.
Notes
How to Store
Store this pumpkin pie ice cream tightly covered in the freezer for up to 2 weeks. If you have a loaf pan with a lid that’s ideal for storage!
Serving Tips
The pumpkin puree helps to give this ice cream the best creamy texture but I also like to let it sit at room temperature for a bit before scooping. Because this isn’t traditional ice cream letting it sit out for 10 minutes before serving can make scooping easier!
