If you’re ready for all things pumpkin but it’s still way too hot outside for a warm fall dessert, this Pumpkin Cheesecake Protein Ice Cream is the perfect in-between. I’m fully in fall mode the second September hits (okay, maybe a couple weeks before), but living in Florida means the temperatures definitely don’t get the memo.
This recipe gives you all of those pumpkin cheesecake flavors in a cold, creamy treat that’s made with simple, better-for-you ingredients. Cottage cheese makes the base incredibly smooth and creamy while also adding a boost of protein, and pumpkin puree, pumpkin pie spice, and maple syrup give it that cozy fall flavor.
And my favorite part might be the little pieces of sweet thins mixed throughout. They give you that cheesecake-crust feel in every few bites without having to make an actual crust. It seriously tastes like pumpkin cheesecake in ice cream form!
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.
- Graham Crackers – I use 12-18 Simple Mills Honey Cinnamon Sweet Thins, which are my favorite healthy graham crackers substitute. They are the BEST.
How To Make It
- In a pint-sized Ninja CREAMi container, combine all of the ingredients except for the graham crackers. Mix well, cover with the lid, and freeze for at least 4 hours, or preferably overnight.
- Place the frozen pint in your Ninja CREAMi and process using the Lite Ice Cream setting.
- Run the Lite Ice Cream setting a second time for an extra smooth and creamy texture.
- Remove the pint from the machine and take off the lid. Gently press the sweet thins into the center of the ice cream.
- Return the pint to the Ninja CREAMi and process using the Mix-In setting to evenly incorporate the sweet thins throughout the ice cream.
- If the ice cream is softer than you’d like, place it back in the freezer for about 10 minutes to firm up. Then 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. Just 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.
Cottage Cheese Protein Ice Cream
If you haven’t tried making ice cream with cottage cheese yet, don’t let it scare you! Once everything is blended together, you don’t taste the cottage cheese. Instead, it creates a really smooth, creamy base while adding protein without needing a ton of extra ingredients.
Combined with pumpkin puree, it creates the perfect thick and creamy texture for this fall-inspired Ninja CREAMi recipe.
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.
Tips for the Best Texture
For the creamiest texture, make sure your ice cream base is completely frozen before processing it. Freezing overnight is my preferred method whenever possible.
If the mixture looks crumbly or powdery after the first spin, don’t worry. Processing it again should help bring everything together and create that smooth ice cream consistency.
On the other hand, if your ice cream is very soft after processing it twice and using the Mix-In setting, just give it a few minutes in the freezer to firm back up.
Check Me Out On Social Media!
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!
Frequently Asked Questions
Can you taste the cottage cheese?
No! Once it’s combined with the pumpkin, sweetener, and spices and processed until smooth, you don’t get a strong cottage cheese flavor. It mainly gives the ice cream its creamy texture and extra protein.
Can I make this without a Ninja CREAMi?
This particular recipe is designed for the Ninja CREAMi, so I recommend using one for the best texture and results.
Can I use pumpkin pie filling instead of pumpkin puree?
I recommend sticking with 100% pure pumpkin puree. Pumpkin pie filling typically contains added sugar and other ingredients that will change the sweetness and nutrition of the recipe.
Why do I need to process it twice?
The second spin helps create that super soft and creamy texture. Depending on your freezer and ingredients, you may find that yours is creamy enough after one spin, but I personally prefer it after two.
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.
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Description
If you’re ready for all things pumpkin but it’s still way too hot outside for a warm fall dessert, this Pumpkin Cheesecake Protein Ice Cream is the perfect in-between. I’m fully in fall mode the second September hits (okay, maybe a couple weeks before), but living in Florida means the temperatures definitely don’t get the memo.
Ingredients
Instructions
-
In a pint-sized Ninja CREAMi container, combine all of the ingredients except for the graham crackers. Mix well, cover with the lid, and freeze for at least 4 hours, or preferably overnight.
-
Place the frozen pint in your Ninja CREAMi and process using the Lite Ice Cream setting.
-
Run the Lite Ice Cream setting a second time for an extra smooth and creamy texture.
-
Remove the pint from the machine and take off the lid. Gently press the sweet thins into the center of the ice cream.
-
Return the pint to the Ninja CREAMi and process using the Mix-In setting to evenly incorporate the sweet thins throughout the ice cream.
-
If the ice cream is softer than you’d like, place it back in the freezer for about 10 minutes to firm up. Then dig in and enjoy!
Nutrition Facts
Nutrition Facts
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.
