Enjoy all the flavors of Fall in a healthy ice cream without compromising on taste with my healthy Pumpkin Cheesecake Ice Cream! This ice cream is low calorie, high protein, and refined sugar free. It really tastes just like cheesecake! The secret? It’s made with cottage cheese and whipped up in the Ninja CREAMi for a smooth, indulgent texture you’ll LOVE.
I use the Honey Cinnamon Sweet Thins by Simple Mills as a healthy graham cracker substitute and lower fat cottage cheese to keep the fat and calories low. When you take your first bite into this ice cream you are going to be in HEAVEN.
You would never guess that this is a low calorie, and high protein, and refined sugar free dessert! Be sure to try my Strawberry Cheesecake Cottage Cheese Ice Cream as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need:
- Blender or Ninja Creami – To get the true ice cream consistency, you will need a blender. I have a Ninja CREAMi Ice Cream Maker, which is HIGHLY recommended. It gives the perfect combination of speed, pressure, and time to create creamy ice cream. Ninja’s innovative Creamerizer System finely shaves and churns ice particles, which differentiates it so much from a regular blender. You won’t have those frozen icy pieces. It is an investment, but SO worth it.
- Cottage Cheese – You will need 16 ounces of cottage cheese. I used 1% small curd to keep the fat and calories lower, but use what you prefer!
- Pumpkin Puree – 1/4 cup organic pure pumpkin puree
- Pumpkin Spice – 1/2 teaspoon
- Vanilla Extract – 1/2 teaspoon
- Maple Syrup – 1/4 cup organic maple syrup. Lakanto is a great sugar free option if you are wanting that. It’s naturally sweetened with monk fruit. You can use any liquid sweetener you prefer though.
- Graham Crackers – I used about 12 Simple Mills Honey Cinnamon Sweet Thins, which are my favorite healthy graham crackers. They are the BEST.
How To Make It
- In a pint sized Ninja CREAMi container, combine all the ingredients except for the graham crackers. Mix well, cover with the lid, & freeze. This should take about 4 hours or so.
- Remove from the freezer. Allow to sit out at room temp for 10-15 minutes or run under hot water over the container for 2 minutes to slightly thaw it out so that it blends better.
- Blend the ice cream in your Ninja CREAMi using the lite ice cream setting.
- Remove, open the lid and create a divot in the middle of the ice cream. Add the graham crackers to the middle. Put the lid back on and return to the Ninja CREAMi. Use the mix in setting to mix the graham crackers into the ice cream.
- Place in the freezer for 10 minutes more if it looks like it needs to firm up. Immediately dig in and enjoy!
How To Store Leftovers
If you end up having any leftovers, you can store them in an air tight container in the freezer for up to 1 month. I like to let mine defrost a few hours before I want to enjoy it again in my fridge for that perfect creamy consistency. Or, you can run it under hot water for 2 minutes and then re-mix it in your CREAMi.
Why You’ll Love This Ice Cream
This ice cream isn’t just your average dessert. It’s packed with protein, lower in sugar, and has all the rich flavors of pumpkin pie and cheesecake combined. The cottage cheese gives it a creamy, velvety base, and when frozen and processed in the Ninja CREAMi, it transforms into a silky, ice cream-like texture you won’t believe is healthy!
Here’s why this pumpkin pie cheesecake ice cream is the ultimate guilt-free treat:
- High in Protein: Thanks to the cottage cheese, this ice cream offers a protein boost, keeping you fuller longer and giving you that satisfying creamy texture.
- Low in Sugar: Sweetened naturally with a little bit of maple syrup or your preferred sweetener, this ice cream is a great option for anyone looking to cut back on refined sugars.
- Easy to Make: With the Ninja CREAMi, you can skip the churning process and let the machine do all the work, resulting in an effortlessly creamy dessert. If you don’t have a Ninja CREAMi you can always use a blender too, it just won’t be as creamy.
Why the Ninja CREAMi is a Game-Changer
The Ninja CREAMi is truly a game-changer when it comes to making homemade ice cream. Unlike traditional ice cream makers that require constant attention and churning, the Ninja CREAMi takes your frozen base and transforms it into a perfectly creamy texture in just a few minutes. Whether you’re making a healthy version like this one or a more indulgent treat, the CREAMi ensures that every scoop is smooth and velvety.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Healthy Pumpkin Pie Cheesecake Ice Cream is the perfect treat for the fall season. It’s light, creamy, and packed with all the flavors that you love in a healthier, guilt-free version.
Pumpkin Cheesecake Protein Ice Cream (Ninja CREAMi)
Enjoy all the flavors of Fall in a healthy ice cream without compromising on taste with my healthy Pumpkin Cheesecake Ice Cream! This ice cream is low calorie, high protein, and refined sugar free. It really tastes just like cheesecake! The secret? It’s made with cottage cheese and whipped up in the Ninja CREAMi for a smooth, indulgent texture you’ll LOVE.
Ingredients
Instructions
-
In a pint sized Ninja CREAMi container, combine all the ingredients except for the graham crackers. Mix well, cover with the lid, & freeze. This should take about 4 hours or so.
-
Remove from the freezer. Allow to sit out at room temp for 10-15 minutes or run under hot water over the container for 2 minutes to slightly thaw it out so that it blends better.
-
Blend the ice cream in your Ninja CREAMi using the lite ice cream setting.
-
Remove, open the lid and create a divot in the middle of the ice cream. Add the graham crackers to the middle. Put the lid back on and return to the Ninja CREAMi. Use the mix in setting to mix the graham crackers into the ice cream.
-
Place in the freezer for 10 minutes more if it looks like it needs to firm up. Immediately dig in and enjoy!
Servings 4
- Amount Per Serving
- Calories 187kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1.4g7%
- Cholesterol 10mg4%
- Sodium 489.9mg21%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 0.8g4%
- Sugars 17.3g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.